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Beef & Pumpkin Shepherd's Pie

Beef & Pumpkin Shepherd's Pie
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
40
minutes
based on
8 reviews
In this Beef & Pumpkin Shepherd's Pie, the traditional dish gets a pumpkin make-over! This beloved recipe has added the delicious taste and nutritional value of pumpkin, making it a hearty and nourishing dinner that's perfect for weeknights in.

In this recipe:


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Ingredients:

  • 1 large russet potato (about 3/4 lb.), peeled and cut into 1-inch chunks
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, divided
  • 1/2 cup grated or shredded Parmesan cheese, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 3/4 lb. extra-lean ground beef or ground turkey
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1 cup reduced-sodium fat-free beef broth
  • 1 teaspoon Worcestershire sauce (optional)

Directions:

PLACE potato chunks in medium saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until tender; drain. Return potatoes to saucepan; add 1 cup pumpkin, 1/4 cup cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Beat with hand-held mixer until smooth. Cover.

MEANWHILE, HEAT oil in large skillet over medium-high heat. Add onion and carrots; cook, stirring occasionally, for 5 minutes or until carrots begin to soften. Stir in beef, flour, garlic powder and remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Cook, stirring occasionally, for 3 to 4 minutes or until beef is no longer pink. Stir in broth, remaining pumpkin and Worcestershire sauce; bring to a boil. Cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened slightly.

PREHEAT broiler.

SPOON beef mixture into ungreased 9-inch deep-dish pie dish or other broiler-proof casserole dish (1 1/2- to 2-quart). Spoon pumpkin-potato mixture evenly over beef filling, spreading gently. Sprinkle with remaining 1/4 cup cheese.

BROIL for 5 minutes or until cheese is lightly browned.


Reviews:

Review This Recipe
  •  Star(s)

    Great winter meal!

    Jamie Goodwin from Kansas City, MO

    I use sweet potatoes in place of russet - compliments the pumpkin. We used turkey meat and add a little more black pepper to give it a kick. This is definitely one of those meals that "is better the next day". We make it on Sunday's and warm it for lunches the following week. Great way to incorporate pumpkin and sweet potatoes!

  •  Star(s)

    Beef & Pumpkin Shepherd's Pie

    Sharril Janisky from ,Long Beach, Ca

    This one is great to take to work and heat up in the microwave. Non beef eaters can use ground turkey instead of beef. There also is no end to the veggies you can add if you feel so inclined.

  •  Star(s)

    Beef & Pumpkin Shepherd;s pie

    jeanne jacques from Craftsbury Common, VT

    I have been doing this for years. Mixing fresh cooked pumpkin or buttercup squash with leftover mashed potatoes. I use ground turkey. Then add a bag of frozen mixed vegetables, instead of just carrots. A simple one dish meal and favorite at our home

  •  Star(s)

    Should rightly receive SIX STARS

    Susan Campbell from Grass Lake, MI

    Absolutely delicious, my family scraped every last bit from the dish. I'll make this often!

  •  Star(s)

    Loved It!

    Belinda H from Homer, NY

    I have a recipe from my mom for Shepherd's Pie but this one tops that. The only thing I changed was to add a dash of milk when I mashed the potatoes and pumpkin. The flavor was so good and I felt good knowing it was low fat and full of nutrients.

  •  Star(s)

    high fiber shepherd's pie

    Mary DeJesus from San Francisco, CA

    I made this last night and it was quite tasty. The meat and vegetables were saucy and flavorful, a nice combination with the potato topping. A great one dish meal that would be great for leftover lunches. I think I will add peas or green beans next time.

  •  Star(s)

    Tasty & lots of nutrients

    Wendy Arias from Naples, FL

    This really sounds tasty & nutritious! I will try this soon as I have some cans of pumpkin in my pantry that I didn't use for the holidays. I am going to add sweet potatoes with it.

  •  Star(s)

    Beef & Pumpkin Shepherd's Pie

    Brandy W from

    Kids were not wild about it.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 170
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 19g (6% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 5g
  • Protein: 13g
  • Vitamin A: 190% of DV
  • Vitamin C: 10% of DV
  • Calcium: 8% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Beef & Pumpkin Shepherd's Pie

Ingredients

  • 1 large russet potato (about 3/4 lb.), peeled and cut into 1-inch chunks
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, divided
  • 1/2 cup grated or shredded Parmesan cheese, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 3/4 lb. extra-lean ground beef or ground turkey
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1 cup reduced-sodium fat-free beef broth
  • 1 teaspoon Worcestershire sauce (optional)

 

Directions

PLACE potato chunks in medium saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until tender; drain. Return potatoes to saucepan; add 1 cup pumpkin, 1/4 cup cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Beat with hand-held mixer until smooth. Cover.

MEANWHILE, HEAT oil in large skillet over medium-high heat. Add onion and carrots; cook, stirring occasionally, for 5 minutes or until carrots begin to soften. Stir in beef, flour, garlic powder and remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Cook, stirring occasionally, for 3 to 4 minutes or until beef is no longer pink. Stir in broth, remaining pumpkin and Worcestershire sauce; bring to a boil. Cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened slightly.

PREHEAT broiler.

SPOON beef mixture into ungreased 9-inch deep-dish pie dish or other broiler-proof casserole dish (1 1/2- to 2-quart). Spoon pumpkin-potato mixture evenly over beef filling, spreading gently. Sprinkle with remaining 1/4 cup cheese.

BROIL for 5 minutes or until cheese is lightly browned.

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