Jack O’Lantern Stuffed CapsicumsPRINT RECIPE
This Halloween themed twist on Shepard’s Pie is delicious and so much fun! If you can find orange capsicums use them to give a classic Jack O’lantern look.
Recipe & Photos by Jana @the_macpherson_diaries
- 3 tablespoons Anathoth Tomato Relish
- 1 teaspoon of oil for frying
- 4-6 capsicums
- 400g beef mince
- ½ onion, finely diced
- 1 clove garlic, finely chopped
- 2 tablespoons tomato paste
- 1 stock cube, or 1 teaspoon of powdered beef stock
- 2 teaspoons Worcestershire sauce
- ½ can chopped tomatoes
- 1 carrot, peeled and grated
- 3 large potatoes, I used agria, peeled and chopped
- ½ cup milk (more may be needed)
- 1/2 cup grated cheese, I used Colby
- We will start by making the mince mixture. In a pan over medium heat, add the oil and fry the onion until translucent, add the garlic and fry for a minute. Add the mince, season, and fry off until brown, stirring to break up the meat while cooking. Drain any liquid out at this stage, and add the Anathoth Tomato Relish, tomato paste, canned tomato, stock cube, Worcestershire sauce, carrot, and simmer for -15 minutes until thickened.
- While the mince is cooking, cook your potatoes in a pot of salted water. Bring to the boil and cook until soft, drain well and mash, then add your milk and cheese. Season to taste and add more milk and cheese if you desire.
- Preheat oven to 180 fan bake.
- Slice the top off the capsicum to create a lid. Take out the seeds and reserve tops.
- Take a sharp ended knife with a fine point, cut a Jack O’lantern faces in the capsicum.
- Take your beef mix and ¾ fill your capsicum, then top with mashed potato, then put the lid back on.
- Place in a tray and into the oven to bake for around 30 minutes until capsicum are tender and beef and potato are hot through.
- Serve with a salad and extra Anathoth Farm Tomato Relish.