This Easy autumn Shepherd’s pie recipe with a twist of savory fall spices & topped with brown butter-rosemary 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”.
Cleary a meat and potatoes kind of guy :).
I had this idea of making a fall twist on the traditional shepherd’s pie and wow guys it’s sooooo good! Warm, cozy and perfect for a cold fall night.
This autumn Shepherd’s pie recipe is an easy fall dinner recipe using the same ingredients found in a classic Shepherd’s pie recipe like beef and corn but with the addition of savory fall spices and topped with pumpkin-brown butter mashed potatoes.
If you’re looking for an easy fall dinner, this shepherd’s pie with pumpkin is a must-try. It’s the perfect comfort food casserole!
What’s in Easy Autumn Shepherd’s Pie?
- Ground Beef
- Corn
- Peas
- Carrots
- All Spice
- Pumpkin Mashed Potatoes (with brown butter & rosemary)
Just like the tradtional Shepherd’s pie recipe but with a hint of allspice and delicious pumpkin mashed potatoes.
I like the combination of the regular potatoes with the pumpkin puree because it keeps that mashed potato feel with just a hint of the creamy pumpkin.
You can also make this easy casserole dish ahead and either freeze until ready to cook or store in the refrigerator for up to 3 days.
For more Fall comfort food dinners try:
Slow Cooker Pumpkin Chili
Pumpkin Coconut Curry Soup with Chickpeas
Apple, Gouda & Bacon Stuffed Chicken Breast
Slow Cooker Apple Cider Pork Tenderloin
Easy Autumn Shepherd’s Pie
This Easy autumn Shepherd’s pie recipe with a twist of savory fall spices & topped with brown butter-rosemary pumpkin mashed potatoes.
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
- 2-3 medium sized potatoes (yellow or red skinned)
- 4 tbsp Butter (half a stick)
- 2 tsp Fresh rosemary, finely chopped
- 1 cup Pumpkin puree
- ¼-1/3 Milk
- ¼ cup Grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
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, until you see it start to foam with brown specks. It will have a nutty aroma. Remove from heat.
- Add cooked potatoes to the browned butter along with the rosemary.
- With hand mixer or potato masher, mash potatoes until no longer lumpy. Stir in the pumpkin puree.
- Gradually add in the milk and grated cheese. 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.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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