Beef And Pumpkin Moussaka

friendly for the soul, satisfying for the body, pleasant for the Greeks this savoury baked pie once white sauce topping, strikes a balance amid winter warmer and good superfood for no-fuss weeknights.

The ingredient of Beef And Pumpkin Moussaka

• 2 tbsp olive oil
• 1 onion chopped
• 3 garlic cloves chopped
• 1 2 tsp ring cinnamon
• 1 tsp arena cumin
• 1 tsp dried chilli flakes
• 1 tsp dried oregano
• 500g beef mince
• 1 2 cup 125ml red wine
• mutti polpa finely chopped tomatoes 400g
• 500g butternut pumpkin cut into 2cm pieces
• 250g swiss brown mushrooms sliced
• red chilli chopped to further
• oregano chopped to relieve sustain
• green salad to give support to
• 75g unsalted butter
• 1 3 cup 75g plain flour
• 600ml milk
• 1 cup 80g grated parmesan
• 1 2 tsp arena cumin

The Instruction of beef and pumpkin moussaka

• preheat oven to 200c heat oil in a pan greater than medium heat cook onion stirring for 3 4 minutes until softened amass garlic spices and dried oregano and cook for 1 2 minutes until fragrant mount up beef and cook stirring for 6 8 minutes until browned ensue all unshakable ingredients and bring to a simmer cook for a further 10 15 minutes until pumpkin is tender
• for white sauce melt butter in a pan over medium high heat grow flour and cook stirring for 1 minute subsequently next gradually advocate in milk bring to the boil later cut heat to medium cook stirring for 5 minutes or until thickened protest through parmesan and cumin remove from heat
• divide beef among four 2 cup 500ml baking dishes pressing join up down summit zenith subsequently white sauce then bake for 25 minutes or until golden stand for 10 minutes height like oregano and chilli give support to gone salad

Nutritions of Beef And Pumpkin Moussaka

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