A dish that defines ‘layers of flavour’, Chef! Oven-roasted pumpkin, caramelised beef mince, charred bell peppers, & silky onion are coated in a special UCOOK spiced stock and cooked with tangy chopped tomatoes. The flavoursome mince mix is layered with homemade bechamel, then baked until the cheesy top is a golden crispiness.
Cheesy Beef & Pumpkin Bake
Cheesy Beef & Pumpkin Bake
with charred peppers & a creamy bechamel
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Bell Pepper
- Bell Peppers
- Cake Flour
- Cooked Chopped Tomato
- Free-Range Beef Mince
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese
- Low Fat Fresh Milk
- Onion
- Onions
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
- Spiced Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces in an oven-proof dish (deep enough for the bake). Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until the onions are golden and the peppers are charred, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the grated garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 100ml of water. Simmer until slightly reduced, 10-12 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaf.
BEGIN THE BECHAMEL
Place a pan over medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat and season.
MMMELTED CHEESE
When the pumpkin is done, top with the saucy beef and a layer of the bechamel. Cover with cheese and return to the oven to bake until the cheese has melted, 10-12 minutes.
GREAT BAKE!
Dish up a heaping helping of the cheesy beef bake and scatter over the toasted seeds. Enjoy!
Pumpkin Chunks - 250g
Pumpkin Seeds - 5g
Onion - 1
Bell Pepper - 1
Free-range Beef Mince - 150g
Garlic Clove - 1
Spiced Stock - 21ml
Cooked Chopped Tomato - 100g
Cake Flour - 40ml
Low Fat Fresh Milk - 125ml
Grated Mozzarella & Cheddar Cheese - 40g
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces in an oven-proof dish (deep enough for the bake). Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until the onions are golden and the peppers are charred, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 300ml of water. Simmer until slightly reduced, 12-15 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaf.
BEGIN THE BECHAMEL
Place a pan over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat and season.
MMMELTED CHEESE
When the pumpkin is done, top with the saucy beef and a layer of the bechamel. Cover with cheese and return to the oven to bake until the cheese has melted, 10-12 minutes.
GREAT BAKE!
Dish up a heaping helping of the cheesy beef bake and scatter over the toasted seeds. Enjoy!
Pumpkin Chunks - 500g
Pumpkin Seeds - 10g
Onion - 1
Bell Pepper - 1
Free-range Beef Mince - 300g
Garlic Clove - 1
Spiced Stock - 41ml
Cooked Chopped Tomato - 200g
Cake Flour - 80ml
Low Fat Fresh Milk - 250ml
Grated Mozzarella & Cheddar Cheese - 80g
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces in an oven-proof dish (deep enough for the bake). Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until the onions are golden and the peppers are charred, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the grated garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 300ml of water. Simmer until slightly reduced, 12-15 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaves.
BEGIN THE BECHAMEL
Place a pan over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat and season.
MMMELTED CHEESE
When the pumpkin is done, top with the saucy beef and a layer of the bechamel. Cover with cheese and return to the oven to bake until the cheese has melted, 10-12 minutes.
GREAT BAKE!
Dish up a heaping helping of the cheesy beef bake and scatter over the toasted seeds. Enjoy!
Pumpkin Chucks - 750g
Pumpkin Seeds - 15g
Onions - 2
Bell Peppers - 2
Free-range Beef Mince - 450g
Garlic Cloves - 2
Spiced Stock - 62ml
Cooked Chopped Tomato - 300g
Cake Flour - 125ml
Low Fat Fresh Milk - 375ml
Grated Mozzarella & Cheddar Cheese - 120g
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces in an oven-proof dish (deep enough for the bake). Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LAYERS OF FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion and the pepper pieces until the onions are golden and the peppers are charred, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the grated garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 400ml of water. Simmer until slightly reduced, 12-15 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaves.
BEGIN THE BECHAMEL
Place a pan over medium heat with 160g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat and season.
MMMELTED CHEESE
When the pumpkin is done, top with the saucy beef and a layer of the bechamel. Cover with cheese and return to the oven to bake until the cheese has melted, 10-12 minutes.
GREAT BAKE!
Dish up a heaping helping of the cheesy beef bake and scatter over the toasted seeds. Enjoy!
Pumpkin Chunks - 1kg
Pumpkin Seeds - 20g
Onions - 2
Bell Peppers - 2
Free-range Beef Mince - 600g
Garlic Cloves - 2
Spiced Stock - 82ml
Cooked Chopped Tomato - 400g
Cake Flour - 160ml
Low Fat Fresh Milk - 500ml
Grated Mozzarella & Cheddar Cheese - 160g
Woolies Products in this dish
