Summary

Ingredients

• 500 g minced beef, (preferably Galloway)
• 1 pumpkin (se) (butter squash)
• 2 large potatoes, floury cooking
• 2 tomato (s)
• 500 ml beef broth
• 1 red pepper
• 1 onion (s)
• 1 mozzarella
• 1 glass white wine
• Chilli powder
• nutmeg
• salt
• Oil (olive oil)
• Pepper, (preferably Peberblandning, Danish)

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Instructions

1. Mix the ground beef with the finely chopped peppers, season with salt, pepper and chilli and fry vigorously in a pan. Sweat the onion at the end.
2. Grease a baking dish with a little olive oil, layer the peeled and diced pumpkin, pour white wine and some broth over it, season and cook in the oven at approx. 180 °. A little later add the diced potatoes, season if necessary and mix with the pumpkin. Continue cooking in the oven for about 40 minutes. Check the liquid, add more stock! Then distribute the mince on top, cover with tomato slices and bake at 210 ° (preferably with a fan grill. Then cover with mozzarella slices and continue baking. When the cheese has melted, the casserole is ready.