Shepherd’s Pie receives an upgrade for fall – floor turkey, brussels sprouts or even a bit cranberry sauce is crowned with luscious pumpkin mashed potatoes in this Pumpkin Shepherd’s Pie.
- 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
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 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 9×13 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.