Beef & Pumpkin Shepherd's Pie

Traditional shepherd's pie 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.

Beef and Pumpkin Shepherd's Pie

Ingredients

  • 1 large russet potato (about 3/4 pound), peeled and cut into 1-inch chunks
  • 1 (15 ounce) can 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 pound 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Heat broiler.
  7. Spoon beef mixture into ungreased 9-inch deep-dish pie dish or other broiler-proof casserole dish (1 1/2- to 2-quart).
  8. Spoon pumpkin-potato mixture evenly over beef filling, spreading gently.
  9. Sprinkle with remaining 1/4 cup cheese.
  10. Broil for 5 minutes or until cheese is lightly browned.

Prep: 15 min | Cook: 25 min | Yield: 8 servings

Recipe and photo used with permission from: Libby's Pumpkin and verybestbaking.com

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