Shepherd's Pie gets an upgrade for fall - ground turkey, brussels sprouts and even a little cranberry sauce is topped with luscious pumpkin mashed potatoes in this Pumpkin Shepherd's Pie.
Course Main Course
Cuisine American
Prep Time 25 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6
Calories 350kcal
Author Foodtastic Mom
Ingredients
4cupsrusset potatoespeeled and chopped
1cuppumpkin pureenot pumpkin pie filling
1cupbaby Swiss cheeseshredded
1/2cupmilk or cream
6tbspbutterdivided
1tspsalt
1tspfresh thyme
1/4tspnutmeg
3slicesbaconchopped
1/2yellow (or sweet)onionchopped
2cupsfresh brussles sproutsstems removed and sliced
1lb99% fat free ground turkey
1cupchicken or turkey broth
1/3cupjellied cranberry sauce
2tbspall-purpose flour
1/2tspsalt
Instructions
Preheat the oven to 400 degrees F.
In a large pot cover the potatoes with cold water. Bring to a boil and reduce heat to simmer. Cook the potatoes until fork tender. Drain the potatoes and add the pumpkin puree, milk or cream, 4 tablespoons of butter and salt. Mash well. Stir in the shredded cheese, thyme and nutmeg and set aside.
Heat the remaining 2 tablespoons of butter in a cast iron skillet (12 inches in diameter) until melted. Add the bacon, onion and brussels sprouts. Cook over medium heat until bacon is browned, about 10 minutes. Add the turkey and salt. Cook, stirring often to break up the turkey. Once the turkey is cooked through stir in the broth and cranberry sauce and simmer for about 5 minutes. Stir in the flour and cook for an additional 2 minutes to thicken up the sauce.
Remove the skillet from the heat. Spread the pumpkin mashed potatoes evenly over the cooked turkey mixture.
Or if you don't have a skillet for baking, transfer the filling to a 9x13 pyrex (or similar) baking dish. Top the filling with the pumpkin mashed potatoes.
Bake the shepherd's pie at 400 degrees for 35 - 40 minutes. Serve.