Ingredients - Pumpkin and Potato Mash
Product used:
1 packet of McCain Cubed Pumpkin
- 1kg of mashing potatoes – peeled and cubed
- 40g of butter
- ½ cup of milk
- Salt and pepper
Ingredients – Pie Filling
Product used:
2 cups of McCain Pea, Corn and Carrot Mix
- 700g of beef mince
- 1 tbs of olive oil
- 1 large brown onion – diced
- 3 cloves of garlic – crushed
- 2 rashes of bacon – rind removed and diced
- 2 tbs of tomato paste
- 2 tbs of Worcestershire sauce
- 1 cup of beef stock
- 1 cup of tomato passata
- 1 tbs of fresh thyme leaves
- 1 tbs of fresh rosemary leaves
- 2-3 tbs of plain flour
- Salt and pepper
Method
1. | Add potatoes to a large pot of salted cold water and cook until they are tender. Add McCain Cubed Pumpkin and cook for a further 3 minutes or until McCain Cubed Pumpkin and potatoes are very tender. |
2. | Drain McCain Cubed Pumpkin and potatoes well and return to saucepan over low heat. Add butter and milk. Using a potato masher, mash the mixture and season to taste with salt and pepper. |
3. | Meanwhile, heat olive oil in a large saucepan over a high heat. Add onion, garlic, bacon, thyme and rosemary and cook for 3-5 minutes or until onion is tender and bacon is golden. Add beef mince, tomato paste, Worcestershire sauce and use fork to break up the mince. Allow to brown for approximately 5 minutes. |
4. | Sprinkle mixture with flour. Add McCain Pea, Corn and Carrot Mix, beef stock and tomato passata. Stir well to combine and allow to simmer for 10 minutes or until mixture has thickened. |
5. | Preheat a fan-forced oven to 180°C. Carefully spoon beef and vegetable mixture into an 8 cup capacity oven proof dish and evenly top spoonfuls of pumpkin and potato mash. Use a fork to create peaks on the top of the mash – this will ensure it gets nice and crispy. Place the oven dish onto an oven tray to catch any of the gravy that may bubble over and place in the oven to cook for 40 minutes or until the top is golden and crunchy. |
Pumpkin Shepherd’s Pie
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Add potatoes to a large pot of salted cold water and cook until they are tender. Add McCain Cubed Pumpkin and cook for a further 3 minutes or until McCain Cubed Pumpkin and potatoes are very tender. |
2 | Drain McCain Cubed Pumpkin and potatoes well and return to saucepan over low heat. Add butter and milk. Using a potato masher, mash the mixture and season to taste with salt and pepper. |
3 | Meanwhile, heat olive oil in a large saucepan over a high heat. Add onion, garlic, bacon, thyme and rosemary and cook for 3-5 minutes or until onion is tender and bacon is golden. Add beef mince, tomato paste, Worcestershire sauce and use fork to break up the mince. Allow to brown for approximately 5 minutes. |
4 | Sprinkle mixture with flour. Add McCain Pea, Corn and Carrot Mix, beef stock and tomato passata. Stir well to combine and allow to simmer for 10 minutes or until mixture has thickened. |
5 | Preheat a fan-forced oven to 180°C. Carefully spoon beef and vegetable mixture into an 8 cup capacity oven proof dish and evenly top spoonfuls of pumpkin and potato mash. Use a fork to create peaks on the top of the mash – this will ensure it gets nice and crispy. Place the oven dish onto an oven tray to catch any of the gravy that may bubble over and place in the oven to cook for 40 minutes or until the top is golden and crunchy. |