Pumpkin-Mashed Potato Shepherd’s Pie
Overview
Now that the dust has begun to settle on our political front we now begin to hang on tight to those we love during the spike in this pandemic. The comfort not only comes from our loved ones but also in what we’re serving at our tables for them. When we are fully immersed in the fall season I always turn to a Shepherd’s pie as a good staple. It’s filled with meat, veggies, potatoes, and cheese in each warm bite. I started making Shepherd’s pies when I would host dinner parties at my place in LA. One particular time I was making Dark Chocolate Chip Muffins (Recipe on the blog) for one of those dinner parties as a make-ahead dessert. The muffins only called for a half of a can of pumpkin. I set the can aside on the counter and started making my shepherd's pie. When I started mashing the potatoes I looked over at the can and a light bulb went off! Savory pumpkin mashed potatoes? So I tried it and it worked! Mixing the potatoes with pumpkin, parmesan, butter, and salt & pepper sure did the trick.
Serves 8-10
Ingredients
5 slices of turkey bacon, chopped
1 yellow onion, minced
5 garlic cloves, minced
1 lb of ground turkey
1 1/2 sticks of butter
8 oz sliced crimini mushrooms
2 tablespoons of fresh rosemary, chopped
2 tablespoons of fresh thyme
1/2 cup white wine
2 cups of diced carrots, corn, peas, and green beans, frozen mix
3 tablespoons of tomato paste
1/4 cup of worcheshire sauce
2 tablespoons of flour
3 russet potatoes
1 cup of pumpkin puree
1 cup of parmesan cheese
1/4 cup of shredded sharp cheddar
Salt and Pepper
Instructions
1
Start prepping by chopping your rosemary and pulling your thyme leaves. Chop your onion and mince your garlic. Peel your potatoes and cut in half. Fill up a large pot about half-way filled with water and add a tablespoon of salt. Plop potatoes in the water and place on a burner on high to bring the water to a rolling boil to cook potatoes. Preheat your oven to 350°.
2
Add chopped turkey bacon to a dutch oven or a deep saute pan and cook on med-high for 5 minutes until the turkey bacon starts to brown. Add your onion and garlic, cook 5 minutes. Add ground turkey and 1/2 stick of butter, cook for 8 minutes. Fold in rosemary and thyme. Add your mushrooms, cook 5 minutes. Add your veggies, white wine, and Worcestershire cook for 5 minutes. Fold in your tomato paste and once incorporated add your flower slowly into the mixture to make sure you don’t create any lumps into the sauce. Salt and pepper your mix and taste to make sure it’s properly seasoned. Turn heat down to low and place cover on top and let sit while you prepare the Pumpkin Mashed Potatoes.
3
To check if your potatoes are ready take a fork and poke into the middle of one and try and lift it straight out of the water. If the potato falls off its set. If it stays on the fork and doesn’t fall off give them another few minutes and check back. When ready, drain your potatoes and place back into the pot for smashing with 1 stick of butter, pumpkin puree, parmesan, salt, and pepper.
4
In a large baking dish, add meat mixture. Add pumpkin mashed potato on top of the meat mixture. Add sharp cheddar cheese on top of pumpkin mashed potato. Bake for 30 minutes. After 30 minutes I like to turn on the broiler and brown the top of the pie to make the cheese a little crispier, about 4 minutes.
5
For the presentation and easier seconds, I put the whole pie on the table on a trivet so everyone can serve themselves. I usually serve my guests the first by placing a heaping scoop into each bowl with fresh black pepper and your all set.
