Pumpkin mince pot "Halloween"

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 onions, diced
• 1 pumpkin(s), Hokkaido (approx. 1000g)
• 2 stalk(s) celery, sliced
• 5 potatoes, peeled and diced
• 1 garlic clove(s), finely chopped
• 3 tbsp Worcestershire sauce
• 1 bay leaf
• 1 pinch(s) of cayenne pepper
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

a recipe for the crockpot (slow cooker)

Place the diced onions and garlic in a 3.5 L crockpot (CP). Then add the diced potatoes. Briefly rinse the Hokkaido pumpkin and trim off the stem ends (top and bottom). Halve the pumpkin and remove the seeds with a tablespoon. Cut the pumpkin into wedges and then into pieces (the skin is edible). Layer the skin on top of the potatoes, then add the bay leaf and celery. Heat the oil in a pan and fry the ground beef until crumbly. Season with about 1 teaspoon salt, 1/4 teaspoon pepper, and a pinch of cayenne pepper. Add the ground beef and its liquid to the vegetables. Finally, drizzle with the Worcestershire sauce. Cover. Cooking time: Approx. 6-7 hours on medium. Stir once after 5 hours. Season to taste before serving. Side dish: Bread or rolls. Note: This dish is perfect for busy Halloween evenings. It’s very flavorful and can be easily and quickly served from the pot with the resulting sauce in small serving bowls. It’s also very popular with children.