This cozy Pumpkin Shepherd’s Pie combines tender meat with creamy pumpkin mash on top. It’s a warm hug in a dish, perfect for chilly days!
Trust me, the pumpkin takes this classic to a whole new level. I love how it adds a nice twist, making it a fun meal. Serve it up with a smile—everyone will love this yummy dish!
Key Ingredients & Substitutions
Ground Beef or Lamb: This recipe uses either ground beef or lamb, which adds depth and flavor. If you’re looking for a healthier option, ground turkey or chicken works well too. It may be leaner, so just adjust the seasoning a bit!
Mushrooms: They add a nice earthy flavor, but if you’re not a fan or can’t find them, feel free to skip them or substitute with diced zucchini. Both keep the filling moist and delicious.
Mashed Potatoes and Pumpkin: The mix of potatoes with pumpkin gives a lovely color and sweetness. For a twist, consider using sweet potatoes instead of regular potatoes, or a 50-50 blend for a touch of sweetness!
Olive Oil: A great choice for sautéing. However, you can use any cooking oil you prefer, such as canola or even butter for added flavor.
How Do I Get the Right Texture for My Pumpkin Mash?
To make a perfect pumpkin topping, it’s important to prepare your potatoes well. Boil them until they are fork-tender, then drain them properly to avoid excess moisture. Mash with a bit of butter and the cooked pumpkin until creamy.
- Season after mashing—taste for salt and pepper to enhance the flavor.
- For gorgeous texture, avoid over-mixing. Just combine until smooth!
How to Make Pumpkin Shepherd’s Pie
Ingredients You’ll Need:
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, finely diced
- 1 pound (450g) ground beef or lamb
- 1/2 cup mushrooms, finely chopped (optional)
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
For the Pumpkin Mash Topping:
- 2 cups mashed potatoes mixed with pumpkin (about 1 1/2 cups potatoes, 1/2 cup cooked pumpkin)
- 2 tablespoons butter
- Fresh sage leaves for garnish (optional)
Time Needed:
This recipe takes about 15 minutes to prep and 30 minutes to bake, making the total time around 45 minutes. It’s quick enough for a weeknight dinner, yet comforting enough for special occasions!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when your pie is ready to go in!
2. Cook the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced carrot. Sauté until the vegetables are soft, which should take about 5 minutes. The smell will be wonderful!
3. Brown the Meat:
Add the ground beef (or lamb) to the skillet. Break it up with a wooden spoon and cook until browned. If you’re using mushrooms, stir them in now and cook for another 3-4 minutes until they’re soft.
4. Create the Filling:
Stir in the tomato paste, beef broth, Worcestershire sauce, and thyme. Don’t forget to season with salt and pepper! Let this simmer for about 10 minutes. It should thicken up nicely.
5. Prepare the Pumpkin Mash:
While the meat mixture is simmering, boil your potatoes until tender. Drain them well, then mash them together with the butter and cooked pumpkin until smooth. Season with salt and pepper to taste.
6. Assemble the Pie:
Transfer the cooked meat mixture into a baking dish. Spread the creamy pumpkin-mash topping evenly over the top. Smooth it out or give it some texture with a spatula or fork—both look great!
7. Bake Until Golden:
Pop the baking dish into your preheated oven and let it bake for about 25-30 minutes, or until the topping is beautifully golden and slightly crispy.
8. Garnish and Serve:
Once baked, remove from the oven and let it cool for a few minutes. Just before serving, garnish with fresh sage leaves if you’d like. Now, dig in and enjoy your delicious and hearty Pumpkin Shepherd’s Pie!
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Can I Use a Different Meat for This Recipe?
Absolutely! You can substitute the ground beef or lamb with ground turkey, chicken, or even a plant-based meat alternative. Just be mindful of adjusting the seasonings to suit your chosen protein.
How Do I Store Leftovers?
Store any leftover Pumpkin Shepherd’s Pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it up in a covered dish in the oven at 350°F (175°C) until heated through.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the meat filling a day in advance. Just cool it completely, cover it tightly, and refrigerate. When you’re ready to assemble, combine it with the pumpkin mash and bake as directed!
What Can I Use Instead of Pumpkin?
If you don’t have pumpkin, you can substitute with butternut squash or sweet potato. Both will provide a similar creamy texture and delightful sweetness to your mash.