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Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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3 garlic cloves, chopped
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1/2 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon dried chilli flakes
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1 teaspoon dried oregano
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500g beef mince
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1/2 cup (125ml) red wine
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400g can chopped tomatoes
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500g butternut pumpkin, cut into 2cm pieces
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250g Swiss brown mushrooms, sliced
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Red chilli, chopped, to serve
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Oregano, chopped, to serve
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Green salad, to serve
Cheese sauce
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75g unsalted butter
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1/3 cup (75g) plain flour
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600ml milk
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1 cup (80g) grated parmesan
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1/2 teaspoons ground cumin
Equipment
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Four 2 cup (500ml) baking dishes
Method
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1Preheat oven to 200C. Heat oil in a pan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic, spices and dried oregano, and cook for 1-2 minutes until fragrant. Add beef and cook, stirring, for 6-8 minutes until browned. Add all remaining ingredients and bring to a simmer. Cook for a further 10-15 minutes until pumpkin is tender.
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2For white sauce, melt butter in a pan over medium-high heat. Add flour and cook, stirring, for 1 minute, then gradually whisk in milk. Bring to the boil, then reduce heat to medium. Cook, stirring, for 5 minutes or until thickened. Stir through parmesan and cumin. Remove from heat.
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3Divide beef among four 2 cup (500ml) baking dishes, pressing mixture down. Top with white sauce, then bake for 25 minutes or until golden. Stand for 10 minutes, top with oregano and chilli. Serve with salad.
Source: taste.com.au
