At a glance
This cozy autumn dish brings together sautéed meat, creamy béchamel, and roasted pumpkin layers for a satisfying one-pan meal. The main time commitment is the 45-minute bake, while the prep work moves quickly with simple sautéing and layering. You can easily skip the béchamel for a lighter version if you prefer.
1/6
Soften the onion
In a little oil, sauté the finely sliced or diced onion until translucent.
For this step
0/22/6
Cook the meat
Add the ground meat to the onion, season with salt, pepper and your favourite spices – thyme works particularly well. Cook, stirring, until the meat is tender.
For this step
0/43/6
Make the béchamel
Melt the butter in a saucepan, stir in the plain flour and cook briefly – the roux shouldn't brown. Gradually whisk in the milk, then season with salt, pepper and grated nutmeg. Stir well and simmer for about 10 minutes.
For this step
0/6
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
