Minced Beef and Pumpkin Damper
This hearty Minced Beef and Pumpkin Damper is a rustic twist on classic Australian bush tucker, uniting tender spiced beef with the sweet earthiness of roasted pumpkin, encased in a fluffy damper bread roll. It's a dish born out of campfire cooking traditions, reimagined here for the modern home kitchen. Perfect as a comforting meal on a brisk evening, this dish not only satisfies hunger but tells a story of simplicity, warmth, and flavor rooted in the Australian outback.
Equipment
Large skillet
Mixing bowl
baking tray
Oven
Wooden spoon
Pastry brush
Ingredients
Filling Ingredients
1 lb ground beef (minced beef) - 85% lean preferred for depth of flavor
1 tbsp olive oil - extra virgin for richness
1 large yellow onion - finely chopped
2 cloves garlic - minced
1 cup pumpkin - diced, roasted, such as sugar pumpkin or butternut squash
1 tbsp tomato paste - for depth of flavor
½ tsp cumin - ground
½ tsp smoked paprika
¼ tsp salt - or to taste
¼ tsp ground black pepper - freshly ground preferred
Damper Dough Ingredients
- 2 cups self-rising flour - plus extra for dusting
¼ cup butter - cold, cubed
¾ cup milk - whole milk recommended
1 large egg - for brushing
Instructions
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
- In a large skillet over medium heat, add olive oil. Sauté chopped onions for about 2–3 minutes until translucent, then stir in the minced garlic until aromatic, about 30 seconds.
- Add minced beef to the skillet, breaking it up with a wooden spoon. Cook for 6–8 minutes until browned with no pink remaining.
- Mix in tomato paste, cumin, smoked paprika, salt, and pepper. Stir until combined. Fold in the roasted pumpkin cubes and cook for another 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine self-rising flour and cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Pour in the milk and mix with a wooden spoon until a soft dough forms. Dust a surface with flour and gently knead the dough for 1 minute until smooth.
- Divide the dough into 4 balls. Flatten each into a disc and spoon some beef and pumpkin mixture into the center. Fold the dough over and pinch closed to seal.
- Place the sealed dumplings seam side down on the prepared baking tray. Whisk the egg and brush each damper with it for a golden finish.
- Bake for 25–30 minutes or until golden and crusty on top. Serve warm.
Notes
- You can substitute pumpkin with roasted sweet potato for a different sweetness.
- Brushing the damper with cream instead of egg will yield a softer crust.
- If short on time, the filling can be made a day ahead and chilled.
Nutrition
Calories: 722kcalCarbohydrates: 55gProtein: 31gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 163mgSodium: 383mgPotassium: 670mgFiber: 3gSugar: 5gVitamin A: 3155IUVitamin C: 7mgCalcium: 119mgIron: 4mg
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