eCook Meal
Cheesy Lamb & Pumpkin Bake
with peas & a creamy bechamel
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.
Serving guide
Choose your portion size.
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
Return the pan to 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
Return the pan to 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
Return the pan to 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
Return the pan to 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R264.87
for 4 servings · R66.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Free-Range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
Not in the Woolies basket — source these elsewhere:
- Spiced Stock
- Grated Mozzarella & Cheddar Cheese
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Grated Mozzarella & Cheddar Cheese, Lamb Mince, Milk, Onion, Pea, Pumpkin Chunks, Pumpkin Seeds, Spiced Stock, Tomato
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: Return the pan to 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, Garlic, Grated Mozzarella & Cheddar Cheese, Lamb Mince, Milk, Onion, Pea, Pumpkin Chunks, Pumpkin Seeds, Spiced Stock, Tomato
How many calories does Cheesy Lamb & Pumpkin Bake have?
1004 calories
How much fat content does Cheesy Lamb & Pumpkin Bake have?
grams