John Myers
Pumpkin Gratin with Minced Meat
The perfect pumpkin gratin with minced meat recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido pumpkin
- Salt
- 2 piece Onions
- 2 Garlic cloves
- 3 tbsp Olive oil
- 500 g Mixed minced meat
- 1 bunch Basil
- 1 Egg
- 100 g Grated cheddar
- 50 ml Dry sherry
- Ground pepper
- 175 ml Vegetable broth
- Clean and peel the pumpkin, remove the seeds and inner fibers and cut the pulp into cubes. Cook the pumpkin pieces in boiling salted water for about 7 minutes. Drain, drain and let cool.
- Peel and finely chop the onions and garlic. Heat 2 tablespoons of oil, sauté the onion and garlic until translucent. Add the minced meat and stir-fry until the meat is cooked through. Take the pan off the heat and let it cool down.
- Wash basil, shake dry, pluck leaves and chop. Put the basil and minced meat in a bowl and mix well. Add the egg, 60 g cheddar and the sherry and season with salt and pepper.
- Preheat the oven to 200 degrees (convection 180 degrees). Brush a baking dish with the remaining olive oil. Layer in alternating pumpkin cubes and minced meat mixture. The last layer should be ground beef. Pour in the vegetable stock, sprinkle with the remaining cheese and bake in the oven for about 30 minutes until the cheese has melted and is slightly colored. Take the pumpkin gratin out of the oven and serve immediately.
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