Description
Learn how to make a delicious Pumpkin Shepherd’s Pie with this easy recipe. Perfect for cozy dinners and fall gatherings. Click to get cooking now!
Ingredients
- 4 cups (946 ml) potatoes, peeled and chopped
- 1 cup (237 ml) pumpkin puree (not pumpkin pie filling)
- 1 cup (237 ml) baby Swiss cheese, shredded
- 1/2 cup (118 ml) milk or cream
- 6 tbsp (90 ml) butter, divided
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) fresh thyme
- 1/4 tsp (1 ml) nutmeg
- 3 slices beef bacon, chopped
- 1/2 yellow (or sweet) onion, chopped
- 2 cups (473 ml) fresh Brussels sprouts, stems removed and sliced
- 1 lb (454 g) lean ground beef
- 1 cup (237 ml) chicken or turkey broth
- 1/3 cup (79 ml) jellied cranberry sauce
- 2 tbsp (30 ml) all-purpose flour
- 1/2 tsp (3 ml) salt
Instructions
- Set your oven to a temperature of 400°F.
- Place the peeled and chopped potatoes in a large pot, submerging them in cold water. Allow the water to reach a boil, then lower the heat to maintain a gentle simmer. Cook the potatoes until they are easily pierced with a fork. Once done, drain them and blend in the pumpkin puree, milk or cream, 4 tablespoons of butter, and salt. Thoroughly mash the mixture. Incorporate the shredded cheese, thyme, and nutmeg, mixing well, and put it aside.
- In a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter. Introduce the chopped bacon, onion, and sliced Brussels sprouts. Cook on medium heat for about 10 minutes, or until the bacon becomes crispy and browned. Add the ground beef and salt, stirring frequently to break up the meat as it cooks. When the beef is fully cooked, mix in the broth and cranberry sauce, letting it simmer for around 5 minutes. Sprinkle in the flour and stir for another 2 minutes to let the sauce thicken.
- Take the skillet off the heat. Evenly distribute the pumpkin-mashed potatoes over the beef mixture.
- If a baking skillet isn’t available, move the contents into a 9×13 pyrex dish or something similar, then layer the mashed potatoes on top.
- Place the shepherd’s pie in the oven and bake for 35 to 40 minutes. Serve and enjoy.
Notes
- For a creamier texture, swap out milk for heavy cream in the mashed potato mixture.
- To enhance the flavor, consider using aged cheddar or Gruyere cheese instead of baby Swiss.
- To make this dish vegetarian, replace ground beef with lentils or mushrooms for a tasty alternative.
