Pumpkin Shepherds Pie Recipes

BEEF AND PUMPKIN SHEPHERD'S PIE

Steps:

• Preheat oven to 200C | 400F. Combine pumpkin and potatoes with just enough water to cover them, in a large saucepan/pot over medium heat, and boil until tender. Alternatively, microwave or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
• Meanwhile, heat oil in a separate large pan over medium - high heat. Add onion, carrots and capsicum, and cook stirring for about 5 - 10 minutes, or until onions become transparent. Add the garlic and cook stirring again, for about 2 minutes. Add beef and fry until meat is browned on all sides (break up all lumps with your wooden spoon). Add the tomatoes, cover pot with lid, reduce heat and simmer until tomatoes soften. When tomatoes are soft, add the peas, salt and vegetable stock powder, and simmer again covered with lid for about 10 minutes, or until all vegetables are soft and cooked through. Add gravy powder or cornflour/corn starch mixture. Cook stirring to combine all ingredients together until a sauce forms, reduces and thickens. Stir the spinach and parsley through, and take off heat.
• Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the top of the beef.
• Sprinkle evenly with parmesan cheese.
• Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).

PUMPKIN SHEPHERD'S PIE

Steps:

• Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes.
• Meanwhile, heat oil in a large, wide pot over high heat. Add lamb, 1 tsp. salt, and the pepper. Cook, stirring as needed, until meat is browned on all sides. Add onion and garlic and cook until vegetables are starting to soften, about 3 minutes. Transfer lamb mixture with juices to a bowl; add carrots and mushrooms.
• Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over lamb mixture, stirring to combine. Spoon mixture into 6 individual ramekins.
• Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb.
• Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley.
• Make ahead: Complete through step 4, then chill, covered, up to 2 days. Bake 55 minutes.

PUMPKIN SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a large pot cover the potatoes with cold water. Bring to a boil and reduce heat to simmer. Cook the potatoes until fork tender. Drain the potatoes and add the pumpkin puree, milk or cream, 4 tablespoons of butter and salt. Mash well. Stir in the shredded cheese, thyme and nutmeg and set aside.
• Heat the remaining 2 tablespoons of butter in a cast iron skillet (12 inches in diameter) until melted. Add the bacon, onion and brussels sprouts. Cook over medium heat until bacon is browned, about 10 minutes. Add the turkey and salt. Cook, stirring often to break up the turkey. Once the turkey is cooked through stir in the broth and cranberry sauce and simmer for about 5 minutes. Stir in the flour and cook for an additional 2 minutes to thicken up the sauce.
• Remove the skillet from the heat. Spread the pumpkin mashed potatoes evenly over the cooked turkey mixture.
• Or if you don't have a skillet for baking, transfer the filling to a 9x13 pyrex (or similar) baking dish. Top the filling with the pumpkin mashed potatoes.
• Bake the shepherd's pie at 400 degrees for 35 - 40 minutes. Serve.

PUMPKIN SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes. 2. Meanwhile, heat oil in a large, wide pot over high heat. Add lamb, 1 tsp. salt, and the pepper. Cook, stirring as needed, until meat is browned on all sides. Add onion and garlic and cook until vegetables are starting to soften, about 3 minutes. Transfer lamb mixture with juices to a bowl; add carrots and mushrooms. 3. Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over lamb mixture, stirring to combine. Spoon mixture into 6 individual ramekins. 4. Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb. 5. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley. Make ahead: Complete through step 4, then chill, covered, up to 2 days. Bake 55 minutes.