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Pumpkin Shepherd’s Pie Recipe

Pumpkin Shepherd's Pie Recipe
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★★★★★

4.7 from 6 reviews

A hearty and wholesome Pumpkin Shepherd’s Pie featuring a creamy pumpkin-infused mashed potato topping layered over a savory ground turkey and Brussels sprouts filling with a touch of cranberry and fresh herbs. This comforting dish blends traditional shepherd’s pie elements with fall flavors for a delicious seasonal twist.

Ingredients

Scale

Mashed Potato Topping

  • 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
  • 4 tbsp butter (for mashed potatoes)
  • 1 tsp salt
  • 1 tsp fresh thyme
  • 1/4 tsp nutmeg

Filling

  • 6 tbsp butter (divided, 2 tbsp for filling)
  • 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

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) so it will be ready when your shepherd’s pie is assembled.
  2. Cook the potatoes: Place the peeled and chopped russet potatoes in a large pot and cover them with cold water. Bring the water to a boil, then reduce heat to a simmer. Cook the potatoes until they are fork tender, about 15-20 minutes. Drain well.
  3. Make the pumpkin mashed potatoes: In the pot with the drained potatoes, add the pumpkin puree, milk or cream, 4 tablespoons of butter, and 1 teaspoon of salt. Mash well until smooth and creamy. Stir in the shredded baby Swiss cheese, fresh thyme, and nutmeg. Set this mixture aside.
  4. Prepare the filling: Heat the remaining 2 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Add the chopped bacon, onion, and Brussels sprouts. Cook until the bacon is browned and vegetables soft, about 10 minutes.
  5. Add the turkey and season: Add the ground turkey and 1/2 teaspoon salt to the skillet. Cook, stirring frequently to break up the turkey, until it’s fully cooked through.
  6. Simmer the filling: Stir in the broth and jellied cranberry sauce, then let the mixture simmer for about 5 minutes to blend the flavors.
  7. Thicken the sauce: Sprinkle the flour over the filling and stir well. Cook for an additional 2 minutes to thicken the sauce.
  8. Assemble the pie: Remove the skillet from heat. Evenly spread the pumpkin mashed potatoes over the turkey and vegetable mixture. If you do not have a skillet that can go into the oven, transfer the filling to a 9×13-inch baking dish and spread the mashed potatoes on top.
  9. Bake the shepherd’s pie: Place the assembled pie in the oven and bake at 400°F for 35 to 40 minutes, or until the topping is golden and the filling is bubbling.
  10. Serve and enjoy: Let the shepherd’s pie rest for a few minutes after baking, then serve warm for a comforting meal.

Notes

  • Use pumpkin puree and avoid pumpkin pie filling to control sweetness and spice.
  • You can substitute turkey broth with chicken broth if preferred.
  • For a creamier topping, adjust the milk or cream quantity as needed.
  • Feel free to swap baby Swiss cheese with mild cheddar or mozzarella if desired.
  • This dish can be prepared a day ahead and refrigerated before baking; just add extra baking time if baking from cold.
  • Use a cast iron skillet that is oven-safe or transfer to a baking dish before baking.
  • To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: pumpkin shepherd's pie, ground turkey recipe, fall dinner recipe, pumpkin mashed potatoes, healthy shepherd's pie, Brussels sprouts recipe

Find it online: https://zarameals.com/pumpkin-shepherds-pie-recipe/