Beef and Pumpkin Moussaka

  • 20 Feb - 26 Feb, 2021
  • Mag The Weekly
  • Cookery


· 2 tablespoons olive oil

· 1 onion

· 3 garlic cloves

· ½ teaspoon ground cinnamon

· 1 teaspoon each ground cumin, chilli flakes & dried oregano

· 500 g beef mince

· 400 g tomatoes

· 500 g butternut pumpkin

· 250 g brown mushrooms

For Cheese Sauce

· 75 g unsalted butter

· 75 g plain flour

· 600 ml milk

· 1 cup parmesan

· ½ teaspoon ground cumin


Preheat oven to 200°C. Heat the oil in a pan over medium heat. Cook onion, stirring, until softened. Add garlic, spices and dried oregano, and cook for two minutes until fragrant. Add beef and cook for five minutes until browned. Add all remaining ingredients and bring to a simmer. Cook for 10-15 minutes until pumpkin is tender. For white sauce, melt butter in a pan over medium-high heat. Add flour and cook, stirring, for one minute, then gradually whisk in milk. Bring to boil, and then reduce heat to medium. Cook until thickened. Stir through parmesan and cumin. Remove from heat. Divide beef among the baking dishes, pressing mixture down. Top with white sauce, and then bake for 25 minutes. Top with oregano and chilli. Serve with salad.