John Myers
Ingredients for 4 servings:
- 600 g potatoes
- 600 g Hokkaido pumpkin(s)
- 3 spring onions
- 800 g minced beef
- 200 g feta cheese
- 200 g Cheddar cheese, grated
- some olive oil
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- e.g. coriander
- e.g. cumin
- 2 cloves garlic, finely chopped
- a few stalks of parsley, finely chopped
- 1 sprig lovage, finely chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Pre-cook the potatoes according to their size (do not cook them all the way through). I used medium-sized potatoes and pre-cooked them for 15 minutes, so they were still slightly raw in the middle. Cut the potatoes into wedges. Deseed the Hokkaido pumpkin and cut them into bite-sized pieces (you don’t need to peel the Hokkaido pumpkin). Brown the ground beef in a pan with a little olive oil and season with the spices and chopped herbs. If you like it spicy, you can add chili or use “rose hot” paprika instead of “noble sweet.” Spread the potatoes and pumpkin on a baking sheet lined with parchment paper. Add the ground beef, then tear the feta cheese into pieces and spread it over the ground beef. Slice the spring onions into rings and arrange them on top. Feel free to season everything again to give the potatoes and pumpkin pieces a little more flavor. Then drizzle a little olive oil over everything and sprinkle the cheddar cheese on top. Place the tray in the preheated oven at 200°C (middle rack, top/bottom heat) for about 30 minutes, until the cheese is lightly browned. Tip: Since I have pumpkin haters at the table, I divided the potatoes on one half of the tray and the pumpkin on the other. This way, everyone can take their share of the gravy. If you like it crispy, you can also turn on the broiler function for the last few minutes and place the tray right at the top of the oven, just be careful not to burn anything.
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