Traditionally, Shepherd’s Pie comes with a potato or sweet potato topping and that is what one generally expects. This autumn we introduce an interesting twist to this traditional recipe in the form of a pumpkin topping. It does two things. One, it brings to the table the seasonal flavors of autumn and two it introduces a brand new avatar to the sumptuous Shepherd’s Pie recipe. So, its time to invite friends and folk over and relish the warmth of Shepherd’s Pie – of course with the intended ‘Pumpkin’ twist.
Autumn Dinner – Pumpkin Shepherd’s Pie
Shepherd’s Pie Ingredients
2-1/2 pounds pumpkin, peeled and cubed
2 pounds lamb stew meat cut into bite size pieces
1 onion cut into wedges
3 carrots, medium sized, peeled and cut into chunks
2 tbsp olive oil
2 tsp salt
1/2 tsp pepper
4 to 5 garlic cloves chopped fine
6 to 8 ounces mushrooms with stems removed
1/4 cup flour
1/2 cup red wine
1 cup chicken broth (you could use beef if you prefer it)
1/2 cup cream
2 tbsp parsley, chopped fine
Shepherd’s Pie Directions:
- Preheat the oven to 400° and arrange a rack in the top part of the oven.
- Place the cubed and peeled pumpkin on a greased baking sheet and roast it for about 20 to 25 minutes. Prick with a fork to check whether it has been cooked or not.
- Whilst this is being done, in a large stock pot add some oil and set it to a high flame.
- Once the oil has heated add lamb, salt, and pepper. Stir while it cooks and makes sure the meat has browned on all the sides.
- Add onions and garlic and cook them well. It should take about 2 to 4 minutes.
- Transfer the cooked lamb, onions and garlic in a bowl. Sprinkle carrots and mushrooms.
- In the same pot used to cook lamb, add flour whilst whisking constantly for a minute. The heat should be medium low now. The flour should cook in a minute or two and will give out a cooked smell.
- To the cooked flour add wine and chicken broth. Simmer till the mixture thickens, which should be about 4 to 5 minutes.
- Pour over the lamb mixture and stir well so that it coats the meat well.
- Pour into four ramekins or a baking dish.
- Mash cooked pumpkin in a bowl and add 1tsp salt and 1/3 cup cream. Mix well. Add more cream to achieve a mashed potato consistency if needed.
- Spread well over the lamb.
- Bake until the pumpkin has browned. It should take about 30 minutes.
- Let it rest for 10 minutes and then sprinkle with parsley.
This Pumpkin Shepherd’s Pie Recipe comes with a little twist replacing potato with pumpkin. Nevertheless, the flavors are par excellence and bring forth a change from the routine. Conventional recipes sure bring time and tested flavors to the table however sometimes we do crave for a change. This Pumpkin Shepherd’s Pie Recipe does just that. I am sure you must be having some other brilliant ideas regarding this Pumpkin Shepherd’s Pie Recipe. Do share it with us in the comment box below.
Here are a few more autumn dinner recipes to try!