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.
- 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)
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.
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.
Review This Recipe
Great winter meal!
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!
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