When you hear pumpkin pie, you think of a dessert, right? Something sweet and decadent…
This is not such a pie…
This pie is kind of like a Moroccan-American version of a Shepherd’s Pie:
Savoury mince, delicately spiced with cumin and cinnamon, topped with spiced pumpkin that is naturally sweet.
It’s a great family-style casserole, really. And perfect for pumpkin-season! {Pumpkin-season, of course, referring to everything pumpkin-related, around Thanksgiving in the US.}
You will need:
1 onion, diced
1 aubergine, diced
Olive oil
2 tsp ground cumin
1 kg minced meat
2 tsp salt
1 cinnamon quill
1 tin of chopped tomatoes
1/4 pumpkin {peeled, chopped, cooked and mashed – to go on top of the meat}
Pinch of nutmeg
1 tsp salt
1/2 tsp ground cinnamon
1 egg yolk
Heat the olive oil in a large pot {use enough oil to cover the bottom of the pot} and cook the onion and aubergine until soft.
Add the minced meat {I use minced venison}, 2 tsp salt and the cumin.
Allow the meat to brown a little, before adding the tomatoes and cinnamon quill.
Let this all simmer away over a medium heat until cooked & fragrant – about an hour.
Mix the mashed pumpkin with 1 tsp salt, nutmeg and cinnamon. While blending, add the egg yolk. {You can also whisk it in.}
Spoon the meat into a large oven dish, top with the pumpkin and grill for about 15 minutes.
Serve with a generous dollop of Mascarpone cheese 🙂
This is in honour of #TBT, although it’s more of a TBT still to come – if that makes any sense at all?! {With Thanksgiving being next week and all…}
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