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Pumpkin Shepherd’s Pie Recipe

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Pumpkin Shepherd’s Pie combines creamy pumpkin mashed potatoes with a savory turkey filling, featuring fresh Brussels sprouts, bacon, and a hint of cranberry sauce. This comforting dish is perfect for fall and will warm your heart with its rich flavors.

Ingredients

Scale
  • Pumpkin Mashed Potatoes:
    • 4 cups russet potatoes, peeled and chopped
    • 1 cup pumpkin puree (not pumpkin pie filling)
    • 1 cup baby Swiss cheese, shredded
    • 1/2 cup milk or cream
    • 6 tbsp butter, divided
    • 1 tsp salt
    • 1 tsp fresh thyme
    • 1/4 tsp nutmeg
  • Turkey Filling:
    • 3 slices bacon, chopped
    • 1/2 yellow onion, chopped
    • 2 cups fresh Brussels sprouts, stems removed and sliced
    • 1 lb 99% fat-free ground turkey
    • 1/2 tsp salt
    • 1 cup chicken or turkey broth
    • 1/3 cup jellied cranberry sauce
    • 2 tbsp all-purpose flour

Instructions

  • Prepare Pumpkin Mashed Potatoes:
    • Boil russet potatoes until tender. Drain and mash with pumpkin puree, Swiss cheese, milk or cream, 4 tbsp butter, salt, thyme, and nutmeg. Set aside.
  • Make Turkey Filling:
    • Cook bacon in a skillet until crisp. Remove bacon, leaving fat in the skillet. Sauté onion and Brussels sprouts in bacon fat until softened.
    • Add ground turkey, cook until browned. Season with salt.
    • Stir in broth, cranberry sauce, and flour. Cook until thickened. Return bacon to the mixture.
  • Assemble and Bake:
    • Preheat oven to 375°F (190°C).
    • Spread turkey filling in a baking dish. Top with pumpkin mashed potatoes. Dot with remaining butter.
    • Bake for 25-30 minutes until golden and bubbly. Let cool slightly before serving.

Notes

  • For a richer flavor, use heavy cream in the mashed potatoes.
  • This recipe can be made ahead and refrigerated; just add 10 minutes to the baking time.

Nutrition

Find it online: https://emiliarecipes.com/pumpkin-shepherds-pie-recipe/