As the weather cools down and the leaves start to turn, there’s nothing quite like a warm, comforting dish to make your home feel cozy. Pumpkin Shepherd’s Pie is the ultimate autumn comfort food, blending the creamy richness of mashed potatoes with the subtle sweetness of pumpkin, topped off with a savory meat filling. This unique twist on a classic shepherd’s pie is perfect for family dinners or gatherings, and it's a great way to incorporate seasonal ingredients into your meals. Ready to dive into a dish that will warm your heart and soul? Keep reading to discover how to make this delicious Pumpkin Shepherd’s Pie from scratch.
What is Pumpkin Shepherd’s Pie?
Pumpkin Shepherd’s Pie is a delightful variation of the traditional shepherd’s pie, which typically consists of ground meat and vegetables topped with mashed potatoes. In this version, the mashed potato layer is enhanced with pumpkin puree, adding a touch of sweetness and extra creaminess. The filling is made with lean ground turkey, fresh Brussels sprouts, onions, and a savory gravy enriched with jellied cranberry sauce, creating a perfect balance of flavors. The entire dish is baked until golden and bubbly, resulting in a comforting, flavorful meal that is sure to become a family favorite.
Ingredients List for Pumpkin Shepherd’s Pie
Before you get started on this hearty dish, it’s essential to gather all the necessary ingredients. Here’s what you’ll need:
For the Mashed Potato and Pumpkin Topping:
- 4 cups russet potatoes, peeled and chopped: Russet potatoes are ideal for mashing due to their starchy texture, which creates a fluffy and smooth consistency.
- 1 cup pumpkin puree (not pumpkin pie filling): Pumpkin puree adds a subtle sweetness and rich flavor to the mashed potatoes.
- 1 cup baby Swiss cheese, shredded: This cheese melts beautifully, adding creaminess and a mild, nutty flavor to the topping.
- ½ cup milk or cream: This helps achieve the desired creamy texture in the mashed potato and pumpkin mixture.
- 6 tablespoon butter, divided: Butter adds richness and helps smooth out the mashed potatoes.
- 1 teaspoon salt: To enhance the overall flavor of the mashed potatoes.
- 1 teaspoon fresh thyme: Thyme adds a fragrant, earthy flavor that pairs well with the pumpkin and potatoes.
- ¼ teaspoon nutmeg: Nutmeg adds warmth and depth to the pumpkin and potato mixture.
For the Filling:
- 3 slices bacon, chopped: Bacon adds a smoky, savory element to the filling.
- ½ yellow (or sweet) onion, chopped: Onions provide a savory base flavor for the filling.
- 2 cups fresh Brussels sprouts, stems removed and sliced: Brussels sprouts add a hearty, slightly bitter flavor that complements the richness of the dish.
- 1 lb 99% fat-free ground turkey: Turkey is a lean protein that works well in this dish, soaking up all the flavors from the other ingredients.
- 1 cup chicken or turkey broth: The broth is used to create the gravy, adding moisture and flavor to the filling.
- ⅓ cup jellied cranberry sauce: Cranberry sauce adds a sweet-tart element that balances the savory flavors.
- 2 tablespoon all-purpose flour: Flour is used to thicken the gravy in the filling.
- ½ teaspoon salt: To season the filling.
Substitutions and Variations
One of the best things about this Pumpkin Shepherd’s Pie recipe is its versatility. Here are some substitutions and variations you can try:
- Meat Substitutions: If you prefer a different type of meat, ground beef, lamb, or chicken can be used instead of ground turkey. Each will bring its unique flavor to the dish.
- Vegetable Variations: Feel free to swap out Brussels sprouts for other vegetables like carrots, peas, or green beans. You can also add more vegetables for a heartier pie.
- Cheese Options: If baby Swiss cheese isn’t available, you can use Gruyère, cheddar, or mozzarella for a different flavor profile.
- Vegan Version: To make this dish vegan, replace the butter with vegan butter, use non-dairy milk, and substitute the turkey with a plant-based ground meat or lentils. Skip the bacon or use a plant-based bacon alternative.
- Gluten-Free: To make the dish gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch.
Step-by-Step Cooking Instructions
Creating this Pumpkin Shepherd’s Pie is a straightforward process, but it does involve several steps. Here’s how to bring it all together:

1. Prepare the Mashed Potato and Pumpkin Topping:
- Start by peeling and chopping the russet potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Cook until the potatoes are tender, about 15-20 minutes.
- While the potatoes are cooking, warm the milk or cream and 4 tablespoons of butter in a small saucepan over low heat. This ensures that the butter melts and the mixture is warm when added to the potatoes.
- Once the potatoes are done, drain them and return them to the pot. Begin mashing the potatoes using a potato masher or electric mixer.
- Add the warmed milk and butter mixture to the mashed potatoes, followed by the pumpkin puree, shredded baby Swiss cheese, salt, fresh thyme, and nutmeg. Continue mashing until everything is well combined and the mixture is smooth and creamy. Set aside.
2. Cook the Filling:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain.
- In the same skillet, add the chopped onions and sliced Brussels sprouts to the bacon fat. Cook until the vegetables are softened and beginning to brown, about 5-7 minutes.
- Add the ground turkey to the skillet, breaking it up with a spatula as it cooks. Cook until the turkey is browned and fully cooked through, about 8-10 minutes.
- Sprinkle the flour over the meat and vegetables, stirring to coat everything evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken or turkey broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes.
- Stir in the jellied cranberry sauce until fully incorporated, then season the filling with salt to taste. Remove the skillet from the heat and stir in the cooked bacon.
How to Cook Pumpkin Shepherd’s Pie: A Step-by-Step Guide
Now that both the topping and filling are prepared, it’s time to assemble and bake your Pumpkin Shepherd’s Pie. Follow these steps for perfect results:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when you’re finished assembling the pie.
2. Assemble the Pie:
- Lightly grease a 9x13-inch baking dish or a deep pie dish with butter.
- Spread the turkey and vegetable filling evenly across the bottom of the dish.
- Gently spoon the mashed potato and pumpkin mixture over the filling, using a spatula to smooth it out into an even layer. If desired, use a fork to create a decorative pattern on top.
3. Bake the Pie:
- Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- If you’d like a crispier top, switch the oven to broil for the last 3-5 minutes of baking, but keep a close eye on it to prevent burning.
4. Let it Rest:
- After baking, remove the pie from the oven and allow it to rest for 10-15 minutes before serving. This helps the layers set and makes it easier to slice.
Common Mistakes to Avoid
While this recipe is relatively simple, a few common mistakes can lead to less-than-perfect results. Here’s what to watch out for:
- Overcooking the Potatoes: Overcooked potatoes can become waterlogged, making your mashed potato topping too runny. Keep an eye on them and drain immediately once they are tender.
- Undercooking the Filling: Make sure the turkey is fully cooked and the vegetables are tender before assembling the pie. The baking time is primarily to brown the top, so the filling needs to be thoroughly cooked beforehand.
- Skipping the Resting Period: Letting the pie rest after baking is crucial. Cutting into it too soon can cause the filling to spill out, making it difficult to serve.
Serving and Presentation Tips
Presentation can take your Pumpkin Shepherd’s Pie from ordinary to extraordinary. Here’s how to serve and present this dish with flair:
How to Serve Pumpkin Shepherd’s Pie:
- Family-Style: Serve the pie directly from the baking dish at the table. Allow everyone to help themselves to a hearty portion.
- Individual Portions: For a more elegant presentation, divide the pie into individual ramekins before baking. Each guest gets their own mini pie, which looks great on the plate.
Presentation Ideas for Pumpkin Shepherd’s Pie:
- Herb Garnish: Sprinkle fresh thyme or parsley over the top of the baked pie for a pop of color and freshness.
- Cheese Crust: Add an extra layer of shredded Swiss or Parmesan cheese on top before baking for a cheesy crust that’s both flavorful and visually appealing.
- Cranberry Drizzle: Drizzle a bit of warm cranberry sauce over each serving for added color and a sweet-tart contrast.
Pumpkin Shepherd’s Pie Recipe Tips
Here are a few final tips to ensure your Pumpkin Shepherd’s Pie turns out perfectly every time:
- Make Ahead: You can prepare both the filling and the mashed potato topping a day in advance. Store them separately in the refrigerator and assemble the pie just before baking.
- Freezing: This pie freezes well, making it a great option for meal prep. Assemble the pie in a freezer-safe dish, wrap it tightly, and freeze for up to three months. Bake from frozen, adding an extra 20-30 minutes to the baking time.
- Leftovers: Leftover pie can be stored in the refrigerator for up to three days. Reheat individual portions in the microwave or the whole pie in a 350°F oven until warmed through.
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead of russet potatoes?
A: Yes, sweet potatoes can be used in place of russet potatoes for a sweeter, more nutrient-dense topping.
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Absolutely! Simply roast or steam fresh pumpkin, then puree it until smooth before using it in the recipe.
Q: Is it possible to make this recipe dairy-free?
A: Yes, substitute the milk with a non-dairy alternative like almond or oat milk, and use dairy-free cheese and butter.
Q: What’s the best way to reheat leftovers?
A: Reheat individual servings in the microwave for 2-3 minutes, or reheat the whole pie in the oven at 350°F until heated through.
Q: Can I add other herbs to the recipe?
A: Feel free to experiment with other herbs like rosemary, sage, or parsley to suit your taste.
Conclusion
Pumpkin Shepherd’s Pie is a delicious and comforting dish that brings together the best of fall flavors in one satisfying meal. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. The combination of creamy mashed potatoes, savory turkey filling, and the subtle sweetness of pumpkin makes it a unique and unforgettable dish. So gather your ingredients, follow the step-by-step guide, and enjoy the cozy warmth of this seasonal favorite!
PrintPumpkin Shepherd’s Pie Recipe
This Pumpkin Shepherd’s Pie recipe blends creamy russet potatoes and pumpkin puree with savory ground turkey, Brussels sprouts, and a touch of sweet cranberry sauce. It’s a perfect fall comfort dish. Simple to make and packed with flavor, this recipe is sure to become a family favorite. Ideal for those looking for a hearty meal with a twist, it’s a must-try in your fall recipe collection.
- 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 russet potatoes in salted water until tender. Drain and mash with 4 tablespoon butter, milk or cream, pumpkin puree, salt, fresh thyme, and nutmeg. Stir in shredded Swiss cheese until smooth. Set aside.
- In a skillet, cook chopped bacon until crispy. Remove and set aside. In the same skillet, sauté chopped onion and sliced Brussels sprouts in the remaining bacon fat until softened. Add the ground turkey and cook until browned.
- Stir in 2 tablespoon flour to the turkey mixture, followed by the broth, cranberry sauce, and ½ teaspoon salt. Cook until thickened.
- Preheat the oven to 375°F. Transfer the turkey mixture to a baking dish. Spread the mashed potato-pumpkin mixture on top. Dot with the remaining butter.
- Bake for 20-25 minutes until the top is golden. Let cool slightly before serving.
Notes
- Ensure the pumpkin puree is not spiced (not pumpkin pie filling) for the best flavor.
- Feel free to use ground beef or chicken as alternatives to ground turkey.
- The dish can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 670mg
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