Pumpkin Shepherd’s Pie Recipe

Pumpkin Shepherd’s Pie is that magical cold-weather comfort dish you’ll find yourself making again and again—it’s a cozy twist on a classic family favorite that you didn’t know you needed. Here, buttery mashed potatoes and creamy pumpkin swirl together atop a savory bed of ground turkey, Brussels sprouts, and smoky bacon, all pulled together with a tangy burst of cranberry sauce. Every bite celebrates hearty flavors and hidden veggies in one gorgeous, golden casserole that’s as inviting for a weeknight dinner as it is impressive on a holiday table.

Ingredients You’ll Need

This lineup of ingredients is simple but each one is essential—every element brings something important to the flavor, texture, or comforting color of your Pumpkin Shepherd’s Pie. Don’t skip any: together, they create something so much greater than the sum of their parts!

• Russet Potatoes: These mash up creamy and fluffy, creating the perfect topping base.
• Pumpkin Puree: Adds beautiful color and a subtle sweetness—make sure it’s plain puree, not pumpkin pie filling!
• Baby Swiss Cheese: Melts smoothly into the mash, lending a rich, nutty flavor.
• Milk or Cream: Loosens and enriches the mashed topping; go with cream if you want extra decadence.
• Butter: Brings flavor and luscious texture to both the mash and the filling.
• Salt: Essential for balancing flavors—don’t skimp!
• Fresh Thyme: Gives the pie an herbaceous, fresh aroma that brightens up every forkful.
• Nutmeg: Just a dash warms up the pumpkin and potatoes, making the flavors pop.
• Bacon: Doubles down on savory flavor with smoky, crispy bits in every bite.
• Yellow or Sweet Onion: Sautéed for natural sweetness and a savory backbone.
• Brussels Sprouts: Earthy, tender, and just a touch nutty when sliced and cooked down.
• 99% Fat Free Ground Turkey: Keeps the dish light but satisfying and full of protein.
• Chicken or Turkey Broth: Deepens the meat filling with comforting, savory flavor.
• Jellied Cranberry Sauce: Adds a surprising touch of tartness and sweet moisture.
• All-Purpose Flour: Thickens the filling so every scoop is perfectly substantial.

How to Make Pumpkin Shepherd’s Pie

Step 1: Prep and Boil the Potatoes

Start by preheating your oven to 400 degrees F because you’ll want it nice and hot for the grand finale. Meanwhile, peel and chop your russet potatoes, then toss them into a big pot and cover them with cold water. Bring to a boil, then simmer until they’re fork-tender and ready for mashing magic. Trust me—starting with cold water lets your potatoes cook evenly every time.

Step 2: Make the Pumpkin Mashed Potatoes

Drain those hot potatoes and return them to the pot. Mash them up with pumpkin puree, milk or cream, 4 tablespoons of butter, and salt to taste. When smooth, fold in the shredded baby Swiss cheese, fresh thyme, and nutmeg. The mash should feel plush and savory with a gorgeous orange hue. Set it aside (but try not to eat it all with a spoon just yet!).

Step 3: Cook the Bacon, Veggies & Turkey Filling

Melt the remaining 2 tablespoons of butter in a sturdy cast iron skillet or heavy pan. Add the chopped bacon, onion, and sliced Brussels sprouts; sauté everything over medium heat until the bacon is golden and crisp—this brings out maximum flavor while the onions caramelize and the sprouts soften delightfully. Crumble in the ground turkey and a sprinkle of salt, breaking up the meat as it cooks. It’s ready when the turkey is no longer pink.

Step 4: Finish the Filling

Pour in your chicken or turkey broth and dollop in the cranberry sauce. Let this mixture simmer for about five minutes so the flavors meld (the cranberry adds an unexpected brightness!). Now, sprinkle the flour over the top and stir it in. Simmer for another couple of minutes until the filling thickens into a luscious, scoopable base. Remove from the heat—your kitchen is probably smelling incredible by now.

Step 5: Assemble the Pumpkin Shepherd’s Pie

If you’re using an oven-safe skillet, simply spread your pumpkin mashed potatoes evenly on top of the turkey filling. Otherwise, transfer everything to a 9×13 baking dish and smooth the mash over the filling. Try to cover it edge-to-edge to keep moisture in and flavors locked together.

Step 6: Bake It to Perfection

Bake your Pumpkin Shepherd’s Pie at 400 degrees for 35 to 40 minutes. The topping will gently brown and become ever-so-slightly crispy at the edges, while the filling bubbles beneath. Pull it from the oven when the top looks golden and glorious. Let it rest for a few minutes to set, then serve up generous scoops and savor the cozy results.

How to Serve Pumpkin Shepherd’s Pie

Garnishes

For that finishing flourish, sprinkle your Pumpkin Shepherd’s Pie with extra fresh thyme or parsley just before serving. A scattering of crispy fried onions or even toasted pumpkin seeds can add crunch and a touch of elegance to each plate.

Side Dishes

This dish is a superstar on its own, but if you’re feeding a crowd or want a little variety, serve it with a simple green salad tossed in a zippy vinaigrette, steamed green beans, or roasted carrots. These sides balance out the rich flavors and add some extra color to your meal.

Creative Ways to Present

For a fun twist, try spooning the meat filling into individual ramekins or oven-safe bowls, topping each with its own mound of pumpkin mash. Single servings feel extra special, whether for a weeknight dinner or a festive occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Shepherd’s Pie stores beautifully! Let it cool, then cover and refrigerate for up to three days. The flavors only deepen as they mingle in the fridge, so leftovers are a treat you won’t mind at all.

Freezing

Pumpkin Shepherd’s Pie is a freezer champ. Assemble the recipe up to the baking point, then wrap tightly and freeze for up to two months. When you’re ready for comfort food, thaw overnight in the fridge and bake as directed.

Reheating

To reheat, simply cover with foil and warm in a 350-degree oven until heated through. For those rushed nights, you can even microwave individual servings—just cover, heat until steamy, and enjoy!

FAQs

Can I make Pumpkin Shepherd’s Pie dairy-free?

Absolutely! Swap the milk or cream for your favorite unsweetened plant-based milk, and use vegan butter and a dairy-free cheese alternative. The result is still lusciously creamy and flavorful.

What can I use instead of ground turkey?

You can substitute ground chicken, beef, or even cooked lentils for a vegetarian spin. Each variation brings its own character while letting that signature pumpkin mash shine.

Can I use leftover mashed potatoes instead of making new ones?

Definitely! If you have leftover mashed potatoes, you can mix in the pumpkin, cheese, and seasonings as instructed. It’s a great way to minimize waste and speed up dinner prep.

Is fresh pumpkin better than canned?

For convenience, canned pumpkin puree is perfect here and gives consistent texture and sweetness. If you want to use fresh pumpkin, roast and mash it well, then strain off any excess water before adding to the potatoes.

Will kids eat this even if they don’t usually like Brussels sprouts?

Surprisingly, yes! The Brussels sprouts mellow and blend into the filling, so you get their flavor and nutrition without any bitterness. Plus, that savory pumpkin mash is so eye-catching and delicious, picky eaters tend to dig right in.

Final Thoughts

I can’t recommend Pumpkin Shepherd’s Pie enough—it’s rewarding, comforting, and guaranteed to win over anyone who tries it. So grab your favorite casserole dish and dive in; your taste buds (and your family) will thank you for adding this new tradition to your table!

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