why make this recipe
Pumpkin Shepherd’s Pie is a fantastic dish that combines comfort food with a touch of seasonal flair. It’s perfect for chilly evenings when you crave something warm and filling. The mix of mashed potatoes and pumpkin creates a creamy topping that is both delicious and nutritious. Plus, using lean ground turkey makes this dish a healthier alternative to traditional Shepherd’s Pie. Whether you’re feeding a family or enjoying a cozy night in, this recipe is sure to please everyone at the table.
how to make Pumpkin Shepherd’s Pie
Ingredients:
- 4 cups russet potatoes (peeled and chopped)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup baby Swiss cheese (shredded)
- 1/2 cup milk or cream
- 6 tbsp butter (divided)
- 1 tsp salt
- 1 tsp fresh thyme
- 1/4 tsp nutmeg
- 3 slices bacon (chopped)
- 1/2 yellow (or sweet) onion (chopped)
- 2 cups fresh Brussels sprouts (stems removed and sliced)
- 1 lb 99% fat-free ground turkey
- 1 cup chicken or turkey broth
- 1/3 cup jellied cranberry sauce
- 2 tbsp all-purpose flour
- 1/2 tsp salt
Directions:
- Preheat the oven to 400 degrees F.
- In a large pot, cover the potatoes with cold water. Bring to a boil and then reduce heat to a simmer. Cook the potatoes until fork-tender.
- Drain the potatoes and add the pumpkin puree, milk or cream, 4 tablespoons of butter, and salt. Mash well. Stir in the shredded cheese, thyme, and nutmeg, then set aside.
- Heat the remaining 2 tablespoons of butter in a 12-inch cast iron skillet until melted. Add the bacon, onion, and Brussels sprouts. Cook over medium heat until the bacon is browned, about 10 minutes.
- Add the ground turkey and salt. Cook while stirring often to break up the turkey until it is cooked through. Stir in the broth and cranberry sauce and let it simmer for about 5 minutes.
- Stir in the flour and cook for an additional 2 minutes to help thicken the sauce.
- Remove the skillet from the heat. Spread the pumpkin mashed potatoes evenly over the cooked turkey mixture. If you don’t have a skillet for baking, transfer the filling to a 9×13 Pyrex or similar baking dish. Top the filling with the pumpkin mashed potatoes.
- Bake the Shepherd’s Pie at 400 degrees for 35 – 40 minutes. Serve warm.
how to serve Pumpkin Shepherd’s Pie
Pumpkin Shepherd’s Pie is best served hot from the oven. You can pair it with a simple side salad or some crusty bread to soak up any extra sauce. It’s a comforting dish that can be enjoyed for dinner or even as a filling lunch the next day.
how to store Pumpkin Shepherd’s Pie
To store leftover Pumpkin Shepherd’s Pie, let it cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for about 3-4 days. For longer storage, you can freeze it for up to 2 months. Just make sure to thaw it overnight in the refrigerator before reheating.
tips to make Pumpkin Shepherd’s Pie
- For extra flavor, you might add some grated cheese on top before baking.
- Experiment with different vegetables like carrots or peas for added nutrition.
- Adjust the spices to your liking; add a pinch of cayenne for a little heat or more thyme for herb flavor.
variation
If you want to make this recipe vegetarian, you can replace the ground turkey with lentils or mushrooms. You can also use different types of cheese based on your preference.
FAQs
1. Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes can be substituted for russet potatoes for a slightly different flavor and sweetness.
2. Can I make this ahead of time?
Absolutely! You can prepare the filling and mash the potatoes ahead of time, then assemble and bake when you’re ready to serve.
3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free flour to thicken the sauce instead of regular all-purpose flour.
Pumpkin Shepherd’s Pie
A comforting and nutritious take on Shepherd’s Pie featuring mashed potatoes and pumpkin, perfect for chilly evenings.
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups russet potatoes, peeled and chopped
- 1 cup pumpkin puree
- 1 cup baby Swiss cheese, shredded
- 1/2 cup milk or cream
- 6 tbsp butter, divided
- 1 tsp salt
- 1 tsp fresh thyme
- 1/4 tsp nutmeg
- 3 slices bacon, chopped
- 1/2 yellow onion, chopped
- 2 cups fresh Brussels sprouts, sliced
- 1 lb 99% fat-free ground turkey
- 1 cup chicken or turkey broth
- 1/3 cup jellied cranberry sauce
- 2 tbsp all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 400°F.
- In a large pot, cover the potatoes with cold water. Bring to a boil and then reduce heat to a simmer. Cook the potatoes until fork-tender.
- Drain the potatoes and add the pumpkin puree, milk or cream, 4 tablespoons of butter, and salt. Mash well. Stir in the shredded cheese, thyme, and nutmeg, then set aside.
- Heat the remaining 2 tablespoons of butter in a 12-inch cast iron skillet until melted. Add the bacon, onion, and Brussels sprouts. Cook over medium heat until the bacon is browned, about 10 minutes.
- Add the ground turkey and salt. Cook, stirring often to break up the turkey, until it is cooked through. Stir in the broth and cranberry sauce and let it simmer for about 5 minutes.
- Stir in the flour and cook for an additional 2 minutes to help thicken the sauce.
- Remove the skillet from the heat. Spread the pumpkin mashed potatoes evenly over the cooked turkey mixture. If necessary, transfer the filling to a 9×13 baking dish. Top the filling with the pumpkin mashed potatoes.
- Bake the Shepherd’s Pie at 400°F for 35-40 minutes. Serve warm.
Notes
Best served hot from the oven paired with a simple side salad or crusty bread. For added flavor, top with grated cheese before baking. Adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg