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Autumn Shepherd’s Pie with Pumpkin Mashed Potatoes

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This easy Shepherd’s pie recipe with ground beef and pumpkin mashed potatoes is just as simple as the classic but with a delicious twist of savory fall spices that’s topped with brown butter-rosemary pumpkin mashed potatoes.  Autumn Shepherd’s Pie with Pumpkin Mashed Potatoes is a quick fall dinner recipe that’s perfect comfort food for a cold day!

autumn shepherd's pie with pumpkin mashed potatoes

John absolutely loves Shepherd’s pie; anytime I ask him what his dinner requests are for the week, it’s always “Shepherd’s Pie, Chicken Pot Pie and Mac & Cheese”.  He loves his carbs ;).

Since I’m a little pumpkin-obsessed right now (okay, a lot obsessed!) I was inspired with this recipe for a fall version of the classic, and honestly I think I like this better than the traditional version!

….it was warm, cozy, and soooo gooodddd. 

Pretty sure between just the two of us we ate ¾ of the whole pie plate I made, but no one’s judging.

autumn shepherd's pie with pumpkin mashed potatoes

Autumn Shepherd’s Pie with Pumpkin Mashed Potatoes is an easy fall dinner recipe using the same ingredients found in a classic Shepherd’s pie recipe with beef and corn but with the addition of allspice, cinnamon, pumpkin, rosemary and brown butter. 

…All the fall feels

I thought about using all pumpkin puree for the mashed topping, but it wasn’t thick like regular mashed potato which is why I did a combination.  It gives it just a subtle hint of pumpkin without overpowering the dish.

autumn shepherd's pie with pumpkin mashed potatoes

An easy autumn dinner recipe for a comfort food casserole that’s delicious and simple to make.

*For a great tutorial on how to brown butter click here!

*For more pumpkin recipes try these:
Easy Vegan White Bean Pumpkin Dip with Chipotle
Easy Crockpot Pumpkin Chili

Autumn Shepherd’s Pie with Pumpkin Mashed Potatoes

This easy Shepherd’s pie recipe with ground beef and pumpkin mashed potatoes is just as simple as the classic but with a delicious twist of savory fall spices that’s topped with brown butter-rosemary pumpkin mashed potatoes. Autumn Shepherd’s Pie with Pumpkin Mashed Potatoes is a quick fall dinner recipe that’s perfect comfort food for a cold day!
Course Dinner, Main Course
Cuisine American
Keyword autumndinner, casseroles, classicshepherdspie, comfortfoods, Easy, falldinners, pumpkinrecipes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tbsp Olive Oil
  • 1 Yellow onion diced (about 1 cup)
  • 1-2 Carrots peeled and diced (about 1 cup)
  • 1 Garlic clove minced
  • 1 lb Ground Beef
  • 1 tbsp Flour
  • 1 tbsp Worcester sauce
  • 1 tsp Allspice
  • Pinch of salt and pepper
  • 1 cup Yellow corn
  • 1 cup Frozen peas
  • 4 tbsp Butter half a stick
  • 2 tsp Fresh rosemary finely chopped
  • 2-3 Medium sized potatoes I used red skinned
  • 1 cup Pumpkin puree
  • ¼-1/3 Milk
  • ¼ cup Grated Parmesan cheese

Instructions

  • Heat olive oil over medium heat in a large saute pan.
  • Add in onions and carrots, cooking until softened, about 7-10 minutes.
  • Add in garlic and ground beef, breaking up with your spoon; cook 4-5 minutes until no longer pink.
  • Add in flour, stir and cook 1 minute.
  • Mix in Worcester, all spice, salt and pepper.
  • Add in corn and peas, mix to combine and set aside while you make the mashed potatoes.
  • Fill a medium saucepan ¾ with water. Bring to boil.
  • Add in potatoes and cook for about 10 minutes until fork tender.
  • Drain and set aside.
  • In the same pan, return back to medium heat and add butter. Continue cooking until fully melted. Keep cooking, as you stir, until you see it start to foam and notice brown specks. It will have a nutty aroma. It should take up to 5 minutes for this process
  • Add potatoes to the butter and rosemary.
  • With hand mixer or potato masher, mash potatoes until no longer lumpy.
  • Gradually add in the milk and grated cheese until desired consistency.
  • Season with salt and pepper to taste.
  • Place meat mixture in 9-10” pie plate or a 9x9 square baking dish. Top with pumpkin mashed potatoes.
  • Bake at 350 until mixture is bubbly and top is slightly browned.

Notes

For a tutorial on how to make brown butter, click here!
*Shepherd's Pie can be made ahead of time and kept covered in the refrigerator until ready to bake.
*You can freeze an unbaked pie for up to 1 month in your freezer.

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