As the crisp autumn air settles in, there's nothing more comforting than a warm, hearty meal that embraces the flavors of the season. Our Pumpkin Shepherd’s Pie is a delightful twist on the classic dish, infusing it with the earthy sweetness of pumpkin and the rich, savory notes of baby Swiss cheese. This dish is the perfect combination of creamy mashed potatoes, tender turkey, and seasonal vegetables, all topped off with a golden, cheesy crust. Keep reading to discover how to make this mouthwatering dish that’s sure to become a family favorite. Let's dive into the recipe and explore everything you need to create this delicious Pumpkin Shepherd’s Pie at home.

What is Pumpkin Shepherd’s Pie?
Pumpkin Shepherd’s Pie is a fall-inspired variation of the traditional shepherd’s pie, a dish that typically consists of a meat filling topped with mashed potatoes and baked until golden brown. In this version, the mashed potatoes are elevated with the addition of pumpkin puree, giving them a creamy texture and a subtle sweetness that pairs perfectly with the savory filling. The filling itself features lean ground turkey, crisp Brussels sprouts, and a rich gravy made with chicken or turkey broth, jellied cranberry sauce, and a hint of nutmeg. The dish is finished with a generous topping of shredded baby Swiss cheese, which melts into a bubbly, golden layer that’s impossible to resist.
Ingredients List for Pumpkin Shepherd’s Pie
Here’s what you’ll need to make this delicious Pumpkin Shepherd’s Pie:
For the Mashed Potatoes:
- 4 cups russet potatoes, peeled and chopped: Russet potatoes are ideal for mashing due to their high starch content, which results in a fluffy, smooth texture.
- 1 cup pumpkin puree (not pumpkin pie filling): Adds a subtle sweetness and creamy texture to the mashed potatoes, enhancing the overall flavor of the dish.
- 1 cup baby Swiss cheese, shredded: Provides a rich, creamy topping that melts beautifully over the mashed potatoes.
- ½ cup milk or cream: Helps achieve the desired creamy consistency for the mashed potatoes.
- 6 tablespoon butter, divided: Adds richness to both the mashed potatoes and the filling.
- 1 teaspoon salt: Enhances the flavors of the potatoes and the pumpkin.
- 1 teaspoon fresh thyme: Adds an aromatic, earthy flavor that complements the other ingredients.
- ¼ teaspoon nutmeg: A warming spice that pairs beautifully with the pumpkin, adding depth to the mashed potatoes.
For the Filling:
- 3 slices bacon, chopped: Adds a smoky, savory flavor to the filling and helps to render fat for cooking the vegetables.
- ½ yellow (or sweet) onion, chopped: Provides a sweet, caramelized flavor that forms the base of the filling.
- 2 cups fresh Brussels sprouts, stems removed and sliced: Adds a crunchy texture and a slightly bitter, nutty flavor that balances the sweetness of the pumpkin.
- 1 lb 99% fat-free ground turkey: A lean protein that absorbs the flavors of the seasonings and broth, creating a hearty filling.
- 1 cup chicken or turkey broth: Forms the base of the gravy, adding moisture and depth of flavor to the filling.
- ⅓ cup jellied cranberry sauce: Adds a sweet and tangy contrast to the savory ingredients, creating a balanced flavor profile.
- 2 tablespoon all-purpose flour: Used to thicken the gravy, ensuring a rich, cohesive filling.
- ½ teaspoon salt: Enhances the flavors of the filling and ties all the ingredients together.
Substitutions and Variations
One of the great things about this Pumpkin Shepherd’s Pie recipe is its versatility. You can easily adapt the ingredients to suit your preferences or to use what you have on hand. Here are some substitution ideas:
- Potatoes: If you prefer a different type of potato, Yukon Golds are a great alternative as they also have a creamy texture when mashed.
- Pumpkin Puree: Sweet potato puree or butternut squash puree can be used in place of pumpkin puree for a slightly different flavor profile.
- Baby Swiss Cheese: Gruyère or sharp cheddar cheese can be substituted for baby Swiss cheese, depending on your flavor preference.
- Ground Turkey: Ground beef, ground chicken, or even ground lamb can be used instead of turkey for a different take on the filling.
- Brussels Sprouts: If Brussels sprouts aren’t your favorite, try using chopped green beans, peas, or even carrots.
- Cranberry Sauce: If you prefer a different type of fruit, try using a tart apple compote or a savory tomato paste as a substitute for cranberry sauce.
Step-by-Step Cooking Instructions
Making this Pumpkin Shepherd’s Pie is a straightforward process, and with a few simple steps, you’ll have a delicious meal ready to enjoy. Let’s break it down:

- Prepare the Mashed Potatoes:
- Start by peeling and chopping the russet potatoes into evenly sized pieces. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add 4 tablespoons of butter, milk or cream, pumpkin puree, salt, thyme, and nutmeg. Mash the potatoes until smooth and creamy. Stir in the shredded baby Swiss cheese until melted and well combined. Set aside.
- Cook the Bacon and Vegetables:
- In a large skillet, cook the chopped bacon over medium heat until crispy and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Add the chopped onion to the skillet and cook until softened and golden, about 5 minutes. Add the sliced Brussels sprouts and cook for an additional 5 minutes, until they start to caramelize. Remove the vegetables from the skillet and set aside with the bacon.
- Prepare the Turkey Filling:
- In the same skillet, add the ground turkey and cook over medium heat, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes.
- Sprinkle the flour over the cooked turkey and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually add the chicken or turkey broth, stirring constantly to create a thick gravy. Stir in the jellied cranberry sauce, salt, and the cooked bacon and vegetables. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
- Assemble the Shepherd’s Pie:
- Preheat your oven to 375°F (190°C). Spread the turkey and vegetable filling evenly in the bottom of a large baking dish. Spoon the mashed potatoes over the filling, spreading them out in an even layer. Use the back of a spoon to create peaks and valleys in the mashed potatoes, which will brown beautifully in the oven.
- If desired, sprinkle a little extra shredded Swiss cheese over the top for an extra cheesy crust.
- Bake the Shepherd’s Pie:
- Place the assembled dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly. If the top isn’t browning as much as you’d like, you can turn on the broiler for the last 2-3 minutes, but watch carefully to prevent burning.
- Serve and Enjoy:
- Allow the Pumpkin Shepherd’s Pie to cool for a few minutes before serving. This will help the filling to set slightly, making it easier to slice and serve. Garnish with fresh thyme leaves, if desired, and serve hot.
Common Mistakes to Avoid
While this Pumpkin Shepherd’s Pie recipe is relatively simple, there are a few common mistakes to watch out for:
- Overcooking the Potatoes: Boiling the potatoes for too long can result in waterlogged, gummy mashed potatoes. Be sure to check them regularly and remove them from the heat as soon as they are fork-tender.
- Skipping the Gravy Step: The gravy not only adds moisture to the filling but also helps bind the ingredients together. Don’t skip the step of adding flour and broth to the turkey mixture.
- Not Letting the Pie Rest: Allowing the Shepherd’s Pie to rest for a few minutes after baking will make it easier to serve and will help the flavors meld together.
Serving and Presentation Tips
When it comes to serving Pumpkin Shepherd’s Pie, presentation can make all the difference. Here are some tips to make your dish look as good as it tastes:
- Garnish with Fresh Herbs: A sprinkle of fresh thyme or parsley adds a pop of color and freshness to the dish.
- Use a Decorative Baking Dish: A beautifully designed baking dish can elevate the presentation of your Shepherd’s Pie and make it the star of the table.
- Create a Golden Crust: For an extra-crispy and golden top, brush the mashed potatoes with a little melted butter before baking. This will help them brown more evenly.
How to Serve Pumpkin Shepherd’s Pie
Pumpkin Shepherd’s Pie is a complete meal on its own, but it pairs beautifully with a variety of sides and accompaniments. Here are a few serving ideas:
- Serve with a Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the rich, hearty pie.
- Add Some Bread: A warm, crusty bread or soft dinner rolls are perfect for soaking up any extra gravy on your plate.
- Pair with a Seasonal Beverage: A glass of dry white wine or a crisp apple cider complements the flavors of the dish beautifully.
Presentation Ideas for Pumpkin Shepherd’s Pie
If you’re serving Pumpkin Shepherd’s Pie for a special occasion, consider these presentation ideas:
- Individual Portions: Bake the Shepherd’s Pie in individual ramekins for a personalized touch. This is especially great for dinner parties.
- Rustic Style: Serve the pie in a cast-iron skillet or rustic baking dish for a cozy, farmhouse-style presentation.
- Garnish with Cranberries: For a festive touch, garnish the top of the pie with a few whole cranberries before baking.
Pumpkin Shepherd’s Pie Recipe Tips
To ensure your Pumpkin Shepherd’s Pie turns out perfectly every time, keep these tips in mind:
- Use Fresh Ingredients: Fresh, high-quality ingredients will make a noticeable difference in the flavor of your dish.
- Season Well: Don’t be afraid to adjust the seasoning to your taste. Taste as you go and add more salt, pepper, or herbs as needed.
- Make Ahead: This dish can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply add an extra 10-15 minutes to the baking time if the pie is cold from the fridge.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe ahead of time?
A: Yes, Pumpkin Shepherd’s Pie can be made ahead of time. You can prepare the filling and mashed potato topping separately, then assemble the pie and store it in the refrigerator for up to 24 hours before baking. You may need to add an additional 10-15 minutes to the baking time if baking straight from the fridge.
Q: Can I freeze Pumpkin Shepherd’s Pie?
A: Absolutely! You can freeze the assembled Shepherd’s Pie before baking. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
Q: What other vegetables can I add to the filling?
A: Feel free to add your favorite vegetables to the filling. Carrots, peas, and corn are popular additions that add color and flavor to the dish.
Q: Can I use leftover mashed potatoes for this recipe?
A: Yes, leftover mashed potatoes can be used for this recipe. Simply mix them with the pumpkin puree, cheese, and seasonings before spreading them over the filling.
Q: How can I make this recipe vegetarian?
A: To make a vegetarian version of Pumpkin Shepherd’s Pie, replace the ground turkey with a plant-based meat substitute or a mixture of cooked lentils and mushrooms. Use vegetable broth instead of chicken or turkey broth.
Conclusion
Pumpkin Shepherd’s Pie is a comforting, flavorful dish that’s perfect for cozy fall evenings. With its creamy mashed potato and pumpkin topping, savory turkey and vegetable filling, and cheesy crust, it’s a dish that’s sure to satisfy. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is easy to follow and incredibly versatile. Don’t forget to experiment with the substitutions and variations to make it your own. Serve it up with your favorite sides, and enjoy the warm, hearty flavors of the season in every bite.
PrintPumpkin Shepherd’s Pie Recipe
This Pumpkin Shepherd's Pie recipe features creamy russet potatoes with a hint of pumpkin puree and Swiss cheese, layered over a flavorful filling of ground turkey, Brussels sprouts, and bacon. Enhanced with thyme, nutmeg, and a touch of jellied cranberry sauce, this dish is a comforting autumnal twist on the classic shepherd's pie.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups russet potatoes, peeled and chopped
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup baby Swiss cheese, shredded
- ½ cup milk or cream
- 6 tbsp butter, divided
- 1 tsp salt
- 1 tsp fresh thyme
- ¼ tsp nutmeg
- 3 slices bacon, chopped
- ½ yellow (or sweet) onion, chopped
- 2 cups fresh Brussels sprouts, stems removed and sliced
- 1 lb 99% fat-free ground turkey
- 1 cup chicken or turkey broth
- ⅓ cup jellied cranberry sauce
- 2 tbsp all-purpose flour
- ½ tsp salt
Instructions
- Boil the potatoes until tender, then mash with pumpkin puree, 4 tablespoon butter, milk or cream, 1 teaspoon salt, thyme, and nutmeg. Stir in shredded Swiss cheese until melted.
- In a skillet, cook the bacon until crispy. Add onions and Brussels sprouts, cooking until tender.
- Add ground turkey to the skillet and cook until browned. Stir in the broth, cranberry sauce, flour, and ½ teaspoon salt. Simmer until thickened.
- Layer the turkey mixture in a baking dish, then spread the mashed potato mixture on top.
- Dot with remaining butter and bake until golden.
Notes
For a vegetarian version, substitute the turkey with lentils or a plant-based meat alternative. You can also swap the Swiss cheese with a dairy-free option if needed.
Nutrition
- Serving Size: 1 slice (⅙th of pie)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
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