PUMPKIN SHEPHERD'S PIE
Shepherd's Pie gets an upgrade for fall - ground turkey, brussels sprouts and even a little cranberry sauce is topped with luscious pumpkin mashed potatoes in this Pumpkin Shepherd's Pie.
Provided by Foodtastic Mom
Categories Main Course
Time 1h5m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
PORK SHEPHERD'S PIE
Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. -Mary Arthurs, Etobicoke, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. , In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. , Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.
Nutrition Facts : Calories 365 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 1045mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
PUMPKIN SHEPHERD'S PIE
Brilliant orange roasted pumpkin replaces the traditional mashed-potato topping here, giving new life to classic English pub grub.
Provided by wp
Time 2h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 388, Carbohydrate 25, Cholesterol 112, Fat 15, Fiber 2.7, Protein 36, SaturatedFat 5.6, Sodium 774
BEEF AND PUMPKIN SHEPHERD'S PIE
Weight Watchers per serve: 9pp
Provided by Karina - Cafe Delites
Number Of Ingredients 17
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).
Nutrition Facts : Calories 462 kcal, Carbohydrate 42.1 g, Protein 26.1 g, Fat 9 g, Fiber 6.8 g, ServingSize 1 serving
PUMPKIN SHEPHERD'S PIE
Categories Dessert Bake Thanksgiving Halloween Casserole/Gratin Squash Fall
Yield 6 Servings
Number Of Ingredients 14
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.
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- 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.
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