Pumpkin chilli mash
3rd August 2009

Pumpkin chilli mash

By Kate Photography by Adam

This makes a great accompaniment to the venison shanks I posted the other day. Pumpkin and venison in my opinion is a match made in heaven. The onions and cream make the mash extra tasty and flavourful, whilst the chillies give it an extra kick to warm you up on a cold day.


Serves 4
  • --
  • ¼ crown pumpkin deseeded, skinned and roughly cut
  • 5 potatoes (Nadine or something similar) peeled and roughly cut
  • 50g butter
  • 3 onions (peeled and sliced thinly)
  • 2 red chillies sliced thinly and deseeded
  • 300ml cream
  • Salt and pepper


  • --
  • 1. Bring potatoes and pumpkin to the boil in a large pot of salted (1 tsp is adequate) water on a high heat, reduce to a simmer and cook until tender and mashable.
  • 2. Fry onions in butter in a medium sized pan on a high heat until golden, add in chillies and fry off.
  • 3. Pour in cream and reduce down by about half. Once reduced, season to taste with the salt and pepper.
  • 4. Mash potatoes and pumpkin, then mix in cream mixture.

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