Pumpkin 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
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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
- 3 slices bacon, chopped
- 1/2 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
- 1/3 cup jellied cranberry sauce
- 2 tbsp all-purpose flour
- 1/2 tsp salt
Instructions
- Boil the potatoes until tender, then mash with pumpkin puree, 4 tbsp butter, milk or cream, 1 tsp 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 1/2 tsp 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 (1/6th of pie)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
Find it online: https://elianarecipes.com/pumpkin-shepherds-pie-recipe/