Hash casserole with potato-pumpkin crust

Ingredients

Directions

1. 1

   Wash the pumpkin and scrape out the seeds and fibres with a spoon. Cut the pumpkin with skin into slices and dice roughly. Peel and wash the potatoes and dice them coarsely. Cover and cook in salted water for about 25 minutes.

2. 2

   Peel, wash and finely dice the carrots. Peel and finely chop onion and garlic. Heat oil in a pan. Fry the minced meat in it until crumbly. Fry carrots, onion and garlic for 2-3 minutes. Sweat tomato paste briefly and add strained tomatoes.

3. 3

   Season with salt, pepper, 1 pinch of sugar and paprika. Bring to the boil and simmer at low heat for about 5 minutes. Season to taste and fill into an ovenproof dish.

4. 4

   Drain the pumpkin mixture. Add 150 ml milk and 50 g butter and mash everything with a potato masher. Season to taste with salt and nutmeg, spread loosely on the mince.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grate cheese finely. Briefly sauté flour in 1 tbsp. hot butter. Deglaze with 150 ml milk and 100 ml water. Bring to the boil and simmer for about 5 minutes.

6. 6

   Melt half the cheese in it, season with salt and nutmeg. Pour over the casserole and sprinkle with the rest of the cheese. Bake in a hot oven for 18-20 minutes.