John Myers
Molly’s Pumpkin Mince Casserole
The perfect molly’s pumpkin mince casserole recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido
- 500 g Potato
- 500 g Hack
- 2 tbsp Chili oil
- Rosemary Lemon Salt
- 1 a cup Cream
- 200 ml Milk
- 4 tbsp Curry
- 3 tbsp Tomato ketchup
- 200 g Grated cheese
- Sugar
- Core the Hokkaido and cut into small pieces. Peel the potatoes and cut them into small pieces. Cook both together in salted water for about 15 minutes. (I’ve used rosemary-lemon salt everywhere, but of course normal salt works too;)
- Fry the minced meat in chili oil. Season with salt and pepper. At the same time, grease the baking dish.
- Mix the cream and milk with the curry, ketchup and salt. (I wrote 4 tablespoons, but actually you can take curry as you like, I like it when everything is nice and yellow 🙂
- Drain the pumpkin / potato mixture and stir in the minced meat. Refine the taste with a pinch of sugar. Now you have to pull yourself together not to eat everything right away. Now fill the ingredients from the pot into the baking dish and pour the curry sauce over it. Sprinkle the cheese on top and then bake the whole thing for 20-25 minutes at 180-200 degrees.
- Think carefully whether you want to share or not rather eat everything alone. * ~ * ~ * ~ Bon appetit ~ * ~ * ~ *
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