Pumpkin Pie with Horse Meat

You can make this beautiful, healthy, delicious vegetable pie for future use and freeze. In the future, it will be enough to take the required number of portions and, without defrosting, cook in the oven at a temperature of 200-210 ° C for about an hour.

Ingredients

• 1 kilogram of horse meat cutlet;
• 1.5 kilograms of sweet pumpkin;
• 3 medium onions;
• 0.4 kilograms of champignons;
• 0.4 kilograms of tomatoes in their own juice;
• ½ teaspoon Tabasco sauce;
• 4 tablespoons tomato pata;
• 0.5 liters of chicken broth;
• 250 grams of green frozen peas;
• 0.5 liters of milk;
• 50 milliliters of vegetable oil;
• 60 grams of unsalted butter;
• black pepper and salt to taste.

Directions

1. Cut the pumpkin into large pieces, boil until soft, without salting, for 20-25 minutes. Throw through a colander, set aside to cool, then grate.
2. Scroll the minced meat. Chop the onion, cut the tomatoes into cubes, the mushrooms into slices. Heat vegetable oil over medium heat, fry the meat until light golden brown, but no longer than 7-8 minutes so that the minced meat does not become dry. Then add the onion and cook together for another 2-3 minutes. Then send tomatoes, mushrooms and tomato paste, peas and Tabasco sauce to the meat, pour in the broth, heat for 5-7 minutes. Season with salt and pepper and transfer to a baking dish.
3. Combine milk with butter, heat in a microwave oven for 2-3 minutes so that the food is well heated, but does not boil. Combine with pumpkin, season to taste and spread over the minced meat with vegetables.
4. Bake at 200-210 ° C for about 40-45 minutes on the middle oven rack - until the top is beautiful golden brown.