We could really get into this casserole! Crumbly fried mince, a wonderful sauce and pumpkin combine to create a seasonal favorite.
- 2 Shallots
- 6 stems (s) thyme
- 1 tbsp butter or margarine
- 25 g Flour
- 500 ml of milk
- 250 g Quark (20% fat in dry matter)
- coarse sea salt
- pepper from the grinder
- grated nutmeg
- 1 (approx. 1.2 kg) Hokkaido pumpkin
- 5 tbsp oil
- 800 g Minced turkey
- 1 tbsp Tomato paste
- 25 g Pumpkin seeds
- Peel and finely dice shallots. Wash the thyme, shake dry and, except for 1–2 stalks, strip off the leaves and chop finely. Melt the fat in a saucepan. Add shallots and chopped thyme.
- Steam while stirring for about 2 minutes. Add flour and sweat briefly. Warm the milk and pour in slowly, stirring constantly. Bring the sauce to a boil and simmer over low heat for about 4 minutes.
- Take the saucepan off the stove and stir in the quark. Season well with salt, pepper, and nutmeg.
- Clean the pumpkin, wash, rub dry, cut in half, remove the seeds, and weigh 900 g pumpkin flesh. Use the rest otherwise. Halve the pumpkin crosswise and cut into wedges. Cook the wedges in boiling salted water for about 3 minutes.
- Drain, rinse in cold water, and allow to drain.
- Heat the oil in a large non-stick pan. Fry the mince vigorously for about 8 minutes, turning. Season with salt and pepper. Finally, add tomato paste and stir in.
- Grease a rectangular baking dish (18 x 26 cm). Layer in half the sauce, pumpkin and mince, one after the other. Pour the rest of the sauce over the top and top with the rest of the pumpkin and the remaining mince.
- Sprinkle the casserole with pumpkin seeds and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 30 minutes. Approx. Spread the remaining thyme on the casserole 5 minutes before the end of the cooking time.
- Bake to the end and serve.