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Beef & Pumpkin Shepherd's Pie

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.

Beef & Pumpkin Shepherd's Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    8
    servings
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Ingredients

  • 1 large russet potato (about 3/4 lb.)
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup grated or shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion
  • 2 large carrots
  • 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)

Instructions

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.