This recipe is more about the mash - the steak can be done any way you like ;)
Enough for two portions.
Another autumny dish. I'm attempting to be more seasonal in my cooking, enjoying the ingredients and flavours that the time of year brings. This pumpkin mash went beautifully with a small steak, seared on both sides for just a few minutes. I served it all with some shallots that had been pan-roasted with a bit of olive oil, whole garlic cloves and fresh sage leaves.
Put the pumpkin chunks in a pan of cold, seasoned water and bring to the boil.
Boil until soft enough to poke a fork through. Drain, put the pan on a heatproof surface and mash in the pan (the residual heat will help evaporate the rest of the water).
Mash to a smooth consistency, add the butter, pepper (be generous) and the mustard. Fold in, mix well, taste and season if necessary.