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Pumpkin Shepherd’s Pie Recipe

Pumpkin Shepherd’s Pie Recipe
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★★★★★

4.9 from 18 reviews

This Pumpkin Shepherd’s Pie is a hearty and comforting twist on the classic dish, featuring a savory ground turkey and Brussels sprouts filling topped with a creamy pumpkin and potato mash blended with Swiss cheese and fragrant herbs. Perfect for fall or anytime you crave a nutritious, flavorful, and satisfying meal.

Ingredients

Scale

Mashed Potato and Pumpkin 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
  • 6 tbsp butter, divided
  • 1 tsp salt
  • 1 tsp fresh thyme
  • 1/4 tsp nutmeg

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 Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the shepherd’s pie.
  2. Cook Potatoes: In a large pot, cover the peeled and chopped potatoes with cold water. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well.
  3. Prepare Pumpkin Mashed Potatoes: Return the drained potatoes to the pot and add pumpkin puree, milk or cream, 4 tablespoons of butter, and salt. Mash everything together until smooth and creamy. Stir in shredded Swiss cheese, fresh thyme, and nutmeg. Set aside.
  4. Sauté Vegetables and Bacon: In a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium heat. Add chopped bacon, onion, and sliced Brussels sprouts. Cook for about 10 minutes until the bacon is browned and vegetables are softened.
  5. Cook Turkey: Add ground turkey and 1/2 teaspoon salt to the skillet. Cook while stirring frequently to break up the meat until fully cooked through.
  6. Add Broth and Cranberry Sauce: Stir in the chicken or turkey broth and jellied cranberry sauce. Allow the mixture to simmer for approximately 5 minutes to blend flavors.
  7. Thicken Filling: Sprinkle the flour over the mixture and cook for an additional 2 minutes, stirring constantly 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 an oven-safe skillet, transfer the filling to a 9×13 inch baking dish and top with the mashed potato mixture.
  9. Bake: Place the shepherd’s pie in the preheated oven and bake for 35 to 40 minutes, until the topping is golden and the filling is bubbly.
  10. Serve: Remove from oven and let it cool slightly before serving your delicious pumpkin shepherd’s pie.

Notes

  • You can substitute ground chicken or lean beef for turkey if preferred.
  • The pumpkin puree adds moisture and a subtle sweetness, so avoid using pumpkin pie filling which is overly sweetened.
  • For a richer topping, use cream instead of milk.
  • If you don’t have fresh thyme, dried thyme can be used at about one-third the amount.
  • Make sure to cook the flour well to avoid a raw taste in the filling sauce.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Nutrition

Keywords: pumpkin shepherd’s pie, ground turkey recipe, fall comfort food, Brussels sprouts recipes, pumpkin and potato mash, healthy shepherd’s pie

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