Potato-topped Beef and Pumpkin Casserole

450  grams		lean diced beef
1  tablespoon		plain flour
200  grams		onions (peeled, halved and diced)
400  grams		carrots (peeled and cut into chunky slices)
300  grams		pumpkin (skin and seedsremoved and cut into chunks )
2  tablespoons		olive oil
150  mL		red wine
2  teaspoons		dried mixed herbs
1  ounce		beef stock cube
750  grams		potatoes (peeled and cut into slices)

Tip: For nutritional information on all the ingredients in Potato-topped Beef and Pumpkin Casserole just click on each ingredient name. Then adjust the serving size for any Potato-topped Beef and Pumpkin Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 170ºc/325ºf/gas mark 3. Toss the beef in the flour until evenly coated. H20ml (4tsp) oil in a large lidded ovenproof casserole dish then fry beef until browned on all sides. Remove from pan. Add the onion and garlic,adding a little more oil if necessary and fry for a few minutes until softened. Return the beef to the pan,add carrots,pumpkin,red wine and herbs. Dissolve the stock cube into 400ml boiling water. Add to the casserole,stir and cover. Cook in the oven for 1 hour. Parboil the potatoes for 3 minutes and drain. Toss in the remaining oil,layer over casserole and turn the oven up to 180ºc/350*f/gas mark 4. Cook for 20-30 minutes until the potatoes are golden brown.