A dish that defines ‘layers of flavour’, Chef! Oven-roasted pumpkin, caramelised lamb mince & 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 Lamb & Pumpkin Bake
Cheesy Lamb & Pumpkin Bake
with peas & a creamy bechamel
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cake Flour
- Cooked Chopped Tomato
- Free-range Lamb Mince
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese
- Low Fat Fresh Milk
- Onion
- Onions
- Peas
- Pumpkin Chunks
- Pumpkin Seeds
- Spiced Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter
- Seasoning (salt & pepper)
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS
Place the 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden and 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 garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 10-12 [12-15]|#7DA0D7 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaf and mix through the peas.
BEGIN THE BECHAMEL
Place a pan over medium heat with 40g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 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 lamb 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 lamb bake, and scatter over the toasted seeds. Enjoy!
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS
Place the 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden and 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 garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 10-12 [12-15]|#7DA0D7 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaf and mix through the peas.
BEGIN THE BECHAMEL
Place a pan over medium heat with 40g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 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 lamb 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 lamb bake, and scatter over the toasted seeds. Enjoy!
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
SEEDS
Place the 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden and 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 garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 14-16 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaves and mix through the peas.
BEGIN THE BECHAMEL
Place a pan over medium heat with 120g [160g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 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 lamb 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 lamb bake, and scatter over the toasted seeds. Enjoy!
PRETTY PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
SEEDS
Place the 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
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden and 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 garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly reduced, 14-16 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaves and mix through the peas.
BEGIN THE BECHAMEL
Place a pan over medium heat with 120g [160g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 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 lamb 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 lamb bake, and scatter over the toasted seeds. Enjoy!
Frequently Asked Questions
What is the preparation time for Cheesy Lamb & Pumpkin Bake?
The preparation time for Cheesy Lamb & Pumpkin Bake with peas & a creamy bechamel is between 30 and 45 minutes.
What is the total time required to make Cheesy Lamb & Pumpkin Bake with peas & a creamy bechamel?
The total time required to make Cheesy Lamb & Pumpkin Bake with peas & a creamy bechamel is between 40 and 55 minutes.
How many servings does Cheesy Lamb & Pumpkin Bake provide?
4 servings
What are the main ingredients in Cheesy Lamb & Pumpkin Bake?
Cake Flour, Cooked Chopped Tomato, Free-range Lamb Mince, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese, Low Fat Fresh Milk, Onion, Onions, Peas, Pumpkin Chunks, Pumpkin Seeds, Spiced Stock
What is the nutritional information of Cheesy Lamb & Pumpkin Bake?
Calories: 1004, Carbs: 84 grams, Fat: grams, Protein: 64.4 grams, Sugar: 31.7 grams, Salt: 1293 grams
How do I prepare Cheesy Lamb & Pumpkin Bake?
GREAT BAKE!: Dish up a heaping helping of the cheesy lamb bake, and scatter over the toasted seeds. Enjoy! MMMELTED CHEESE: When the pumpkin is done, top with the saucy lamb and a layer of the bechamel. Cover with cheese and return to the oven to bake until the cheese has melted, 10-12 minutes. BEGIN THE BECHAMEL: Place a pan over medium heat with 40g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 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. LAYERS OF FLAVOUR: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden and 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 garlic and the spiced stock. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomatoes and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 10-12 [12-15]|#7DA0D7 minutes. At the halfway mark, add a sweetener (to taste) and season. Remove the bay leaf and mix through the peas. SEEDS: Place the seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PRETTY PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Cheesy Lamb & Pumpkin Bake?
Cake Flour, Cooked Chopped Tomato, Free-range Lamb Mince, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese, Low Fat Fresh Milk, Onion, Onions, Peas, Pumpkin Chunks, Pumpkin Seeds, Spiced Stock
How many calories does Cheesy Lamb & Pumpkin Bake have?
1004 calories
How much fat content does Cheesy Lamb & Pumpkin Bake have?
grams
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