Creamy Pumpkin Shepherd’s Pie Recipe

Introduction

Pumpkin Shepherd’s Pie is a cozy twist on a classic comfort dish, blending savory ground meat and vegetables with creamy pumpkin and mashed potatoes. This hearty meal is perfect for chilly evenings when you want something warm and satisfying.

Ingredients

• 1 pound ground meat (beef, lamb, or turkey)
• 1 cup pumpkin puree
• 2 cups mixed vegetables (like carrots, peas, and corn)
• 3 cups mashed potatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup beef or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh herbs such as thyme or rosemary

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened.
2. Step 2: Add the ground meat to the skillet, breaking it apart, and cook until browned. Season with salt, pepper, and herbs if using.
3. Step 3: Stir in the mixed vegetables and pumpkin puree, then pour in the broth. Simmer for 10 minutes until the mixture thickens slightly.
4. Step 4: Transfer the meat and vegetable filling to a baking dish and spread it evenly.
5. Step 5: Spread the mashed potatoes over the top of the filling, smoothing the surface with a spatula.
6. Step 6: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and the filling is bubbling around the edges.
7. Step 7: Let the pie rest for a few minutes before serving. Enjoy warm.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce to the meat mixture while cooking.
• You can substitute mashed sweet potatoes or cauliflower for the mashed potatoes topping for a different twist.
• Add grated cheese over the mashed potatoes before baking for a cheesy crust.
• Use ground turkey or chicken for a lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also freeze the dish before baking; thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and offers consistent flavor and texture for the dish.

What types of vegetables work best in the filling?

Mixed vegetables like carrots, peas, corn, and green beans all work well, adding both color and nutrition to the filling.

Creamy Pumpkin Shepherd’s Pie Recipe

Print Recipe

★★★★★

5 from 120 reviews

A hearty and comforting Pumpkin Shepherd’s Pie featuring a flavorful ground meat and vegetable filling topped with creamy mashed potatoes and vibrant pumpkin puree, baked to golden perfection. This twist on the classic shepherd’s pie adds a seasonal touch with pumpkin, perfect for fall or any time you crave a cozy, nourishing meal.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Filling Ingredients

• 1 pound ground meat (beef or lamb)
• 1 cup pumpkin puree
• 1 cup mixed vegetables (carrots, peas, corn, finely chopped)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup beef or vegetable broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Mashed Potato Topping

• 2 pounds potatoes, peeled and chopped
• 4 tablespoons butter
• 1/4 cup milk
• Salt and pepper to taste

Instructions

1. Prepare the Mashed Potatoes: Place peeled and chopped potatoes into a large pot of salted water. Bring to a boil over high heat and cook until potatoes are tender, about 15-20 minutes. Drain well, then mash with butter and milk until smooth and creamy. Season with salt and pepper. Set aside.
2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sauté for 3-4 minutes until fragrant and translucent. Add ground meat, cooking and breaking it up until browned and cooked through, about 6-8 minutes. Stir in mixed vegetables, cooking another 5 minutes until slightly tender. Mix in pumpkin puree, beef broth, Worcestershire sauce, and dried thyme. Simmer for 8-10 minutes until the mixture thickens slightly. Season with salt and pepper.
3. Assemble the Shepherd’s Pie: Preheat oven to 375°F (190°C). Spread the meat and pumpkin filling evenly in a baking dish. Carefully spoon the mashed potatoes over the filling to form an even layer, smoothing the top with a spatula.
4. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges. For an extra golden top, you can broil for an additional 2-3 minutes, watching closely to avoid burning.
5. Serve: Remove from oven and allow to sit for a few minutes before serving. Enjoy your comforting pumpkin shepherd’s pie warm.

Notes

• You can substitute ground beef with ground lamb or turkey for different flavors.
• Use fresh or canned pumpkin puree; if canned, choose plain pumpkin and not pumpkin pie filling.
• Feel free to add herbs like rosemary or sage for an extra flavor dimension.
• For a vegetarian version, replace ground meat with lentils or a meat substitute.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: Pumpkin shepherd’s pie, pumpkin puree recipe, comfort food, fall dinner, mashed potato topping, ground meat casserole