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.
Pumpkin chilli mash
Photographer: Adam
Serves 4
INGREDIENTS
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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
METHOD
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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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