Introduction

Remember those chilly evenings when a warm hug in a bowl was just what you needed? This Pumpkin Shepherd’s Pie brings all those cozy, nostalgic feelings right back, but with a delightful, festive twist! It’s incredibly easy to whip up, making it perfect for a weeknight dinner or a special occasion. Get ready to fill your home with the most amazing aromas!

Why You’ll Love This Recipe

Fast & Easy: Perfect for busy schedules, this recipe comes together surprisingly quickly.
Giftable Delight: Imagine bringing a freshly baked, warm casserole to a friend or family member – pure thoughtfulness!
Crowd-Pleasing Magic: Everyone loves a good Shepherd’s Pie, and this pumpkin-infused version is a guaranteed hit.
Festive Flavors: The hint of cranberry and the creamy pumpkin make this feel extra special, especially during fall and winter.

Ingredients

Gather your ingredients, and let’s get cooking! Don’t worry if you don’t have everything on hand; we’ll chat about swaps later.

1 lb 99% fat-free ground turkey: A lean protein base that cooks up beautifully.
3 slices bacon: Because everything is better with a little smoky crunch!
1 cup chicken or turkey broth: This is our liquid magic for a rich, flavorful sauce.
1/2 yellow onion: Diced up to add sweetness and depth.
2 cups fresh Brussels sprouts: These get so wonderfully tender and slightly sweet when cooked.
1 cup pumpkin puree: The star of the show, adding that signature autumnal flavor and creamy texture. Make sure it’s pure pumpkin puree, not pumpkin pie filling!
4 cups Russet potatoes: The classic choice for fluffy, mashable potatoes.
1 tsp fresh thyme: A little herb power to brighten everything up.
1/3 cup jellied cranberry sauce: This is our secret weapon for a subtle sweet-tart zing that cuts through the richness.
2 tbsp all-purpose flour: To thicken our delicious filling.
1/4 tsp nutmeg: A warm, cozy spice that pairs perfectly with pumpkin.
1 1/2 tsp salt: To enhance all those wonderful flavors.
1 cup baby Swiss cheese: For a nutty, melty topping that’s just divine.
6 tbsp butter: For that incredibly creamy potato mash.
1/2 cup milk or cream: To make your mashed potatoes extra smooth and luxurious.

How to Make It

Alright, let’s dive into making this comforting masterpiece. It’s a two-part process, but I promise it’s super straightforward!

Part 1: The Dreamy Potato Topping

Prep your potatoes: Start by peeling your Russet potatoes. Then, quarter them so they cook evenly.
Boil ’em up: Pop the potato quarters into a pot, cover them with water, and add about 1 teaspoon of salt. Bring it to a rolling boil and let them cook until you can easily pierce them with a fork, which usually takes about 15-20 minutes.
Mash time! Once tender, drain the potatoes really well and return them to the warm pot. Add 4 tablespoons of butter, 1/4 cup of milk or cream, another 1/4 teaspoon of salt, and that 1/4 teaspoon of nutmeg. Now, grab your masher and go to town until they’re wonderfully smooth.
Cheesy goodness: Stir in that lovely baby Swiss cheese. It’ll get all melty and delicious! Set this beautiful topping aside for now.

Part 2: The Hearty, Flavorful Filling

Crisp up that bacon: Chop your bacon into small, bite-sized pieces. Cook it in a large skillet over medium heat until it’s nice and crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel-lined plate, but leave that glorious bacon fat in the skillet – it’s pure flavor!
Veggie medley: Dice up your yellow onion. Trim the ends off your Brussels sprouts and then halve them. Toss the onion and Brussels sprouts into the skillet with the bacon fat. Sauté them until they’re tender and have a nice little golden-brown edge, which should take about 8-10 minutes.
Brown the turkey: Add your ground turkey to the skillet with the veggies. Break up the meat with your spoon as it cooks until it’s all nicely browned. Drain off any extra fat if there’s a lot.
Thicken things up: Sprinkle the 2 tablespoons of all-purpose flour over the turkey and veggies. Stir it around and let it cook for about 1 minute. This helps cook out that raw flour taste.
Liquid magic: Slowly whisk in the chicken or turkey broth and the pumpkin puree. Bring the mixture to a simmer, stirring occasionally, until the sauce has thickened up nicely.
Flavor explosion: Now for the exciting bits! Stir in the jellied cranberry sauce, your reserved crispy bacon, and the fresh thyme. Season with the remaining 1/2 teaspoon of salt. Give it a good stir to combine all those amazing flavors.
Oven preheating: Time to get that oven ready! Preheat it to 375°F (190°C).
Assemble your masterpiece: Pour the savory filling into a 9×13 inch baking dish.
Top it off: Gently spread the fluffy, cheesy mashed potato topping evenly over the filling. Make sure to cover the whole surface for that perfect golden crust.
Bake to perfection: Pop the dish into your preheated oven and bake for 25-30 minutes, or until the potato topping is a beautiful golden brown and the filling is happily bubbling around the edges.
Let it rest: This is the hardest part! Let the Shepherd’s Pie stand for about 5-10 minutes before serving. This helps everything set up so it’s easier to dish out.

Substitutions & Additions

Don’t be afraid to get creative! This recipe is super forgiving.

Ground Meat: If turkey isn’t your favorite, you can absolutely use ground beef, chicken, or even a plant-based crumble.
Veggies: Feel free to swap out the Brussels sprouts for peas, corn, carrots, or a mix!
Cheese: Cheddar, Gruyere, or a blend of your favorite melting cheeses would be delicious in the potato topping.
Herbs: Rosemary or sage would also be lovely additions.
Spice it up: A pinch of red pepper flakes in the filling can add a gentle warmth.
Vegetarian Option: Skip the bacon and turkey, and use vegetable broth. You can add more hearty vegetables like mushrooms, lentils, or a plant-based ground.

Tips for Success

A few little tricks to make your Pumpkin Shepherd’s Pie absolutely perfect!

Don’t Over-Mash Potatoes: Be careful not to over-mash your potatoes, or they can become gummy. Mash until just smooth.
Drain Well: Ensure your drained potatoes are as dry as possible before mashing for the fluffiest topping.
Prep Ahead: You can prepare the potato topping a day in advance and store it in the refrigerator. Gently warm it up with a splash more milk before spreading it on the filling. You can also cook the filling ahead of time and reheat it before assembling.
Even Browning: If your topping is browning too quickly before the filling is heated through, you can loosely tent the dish with foil.

How to Store It

Leftovers are a gift in themselves!

Refrigeration: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place a portion in a microwave-safe dish and microwave until heated through. You can also reheat individual portions in a toaster oven or bake a larger portion in a 350°F (175°C) oven until warm.

FAQs

Got a question? I’ve got an answer!

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices that will alter the flavor of your Shepherd’s Pie.
Q: My mashed potato topping seems a little dry. What can I do?
A: You can always add a little more milk or cream, a tablespoon at a time, until you reach your desired consistency.
Q: Can I freeze this Pumpkin Shepherd’s Pie?
A: Yes! You can freeze the assembled, unbaked pie or baked leftovers. If freezing unbaked, thaw completely in the refrigerator before baking. If freezing baked, thaw and reheat.

Pumpkin Shepherd's Pie with a Cranberry Twist

A cozy and comforting take on classic Shepherd's Pie, featuring a creamy pumpkin filling topped with cheesy mashed potatoes and a hint of cranberry for a festive twist. Perfect for weeknight dinners or special occasions, this dish is easy to make and a guaranteed crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 55

Servings 6

Equipment

Large skillet
Pot
Potato Masher
9x13 inch baking dish
Slotted spoon
paper towel-lined plate

Ingredients

Potato Topping

4 cups Russet potatoes peeled and quartered
1 tsp salt for boiling potatoes
4 tbsp butter
0.25 cup milk or cream
0.25 tsp salt for mashing
0.25 tsp nutmeg
1 cup baby Swiss cheese shredded or finely chopped

Filling

1 lb 99% fat-free ground turkey
3 slices bacon chopped
1 cup chicken or turkey broth
2 cups fresh Brussels sprouts trimmed and halved
1 cup pumpkin puree not pumpkin pie filling
1 tsp fresh thyme chopped
0.33 cup jellied cranberry sauce
2 tbsp all-purpose flour
0.25 tsp nutmeg
1.5 tsp salt to taste
0.5 cup milk or cream for mashed potatoes, additional

Instructions

Prep your potatoes: Start by peeling your Russet potatoes. Then, quarter them so they cook evenly.
Boil 'em up: Pop the potato quarters into a pot, cover them with water, and add about 1 teaspoon of salt. Bring it to a rolling boil and let them cook until you can easily pierce them with a fork, which usually takes about 15-20 minutes.
Mash time! Once tender, drain the potatoes really well and return them to the warm pot. Add 4 tablespoons of butter, 1/4 cup of milk or cream, another 1/4 teaspoon of salt, and that 1/4 teaspoon of nutmeg. Now, grab your masher and go to town until they're wonderfully smooth.
Cheesy goodness: Stir in that lovely baby Swiss cheese. It’ll get all melty and delicious! Set this beautiful topping aside for now.
Crisp up that bacon: Chop your bacon into small, bite-sized pieces. Cook it in a large skillet over medium heat until it’s nice and crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel-lined plate, but leave that glorious bacon fat in the skillet – it’s pure flavor!
Veggie medley: Dice up your yellow onion. Trim the ends off your Brussels sprouts and then halve them. Toss the onion and Brussels sprouts into the skillet with the bacon fat. Sauté them until they’re tender and have a nice little golden-brown edge, which should take about 8-10 minutes.
Brown the turkey: Add your ground turkey to the skillet with the veggies. Break up the meat with your spoon as it cooks until it’s all nicely browned. Drain off any extra fat if there’s a lot.
Thicken things up: Sprinkle the 2 tablespoons of all-purpose flour over the turkey and veggies. Stir it around and let it cook for about 1 minute. This helps cook out that raw flour taste.
Liquid magic: Slowly whisk in the chicken or turkey broth and the pumpkin puree. Bring the mixture to a simmer, stirring occasionally, until the sauce has thickened up nicely.
Flavor explosion: Now for the exciting bits! Stir in the jellied cranberry sauce, your reserved crispy bacon, and the fresh thyme. Season with the remaining 1/2 teaspoon of salt. Give it a good stir to combine all those amazing flavors.
Oven preheating: Time to get that oven ready! Preheat it to 375°F (190°C).
Assemble your masterpiece: Pour the savory filling into a 9x13 inch baking dish.
Top it off: Gently spread the fluffy, cheesy mashed potato topping evenly over the filling. Make sure to cover the whole surface for that perfect golden crust.
Bake to perfection: Pop the dish into your preheated oven and bake for 25-30 minutes, or until the potato topping is a beautiful golden brown and the filling is happily bubbling around the edges.
Let it rest: This is the hardest part! Let the Shepherd's Pie stand for about 5-10 minutes before serving. This helps everything set up so it’s easier to dish out.

Notes

Don't over-mash potatoes to avoid gumminess. Ensure potatoes are well-drained before mashing. Potato topping can be prepared a day in advance and gently warmed with milk. Filling can also be prepared ahead and reheated. Tent with foil if topping browns too quickly.