Go Back
–+ servings
Pumpkin Shepherd’s Pie

Cozy Pumpkin Shepherd’s Pie for Fall Comfort Cooking

This Pumpkin Shepherd’s Pie is a delightful twist on a classic, combining ground turkey, brussels sprouts, and pumpkin-infused mashed potatoes for ultimate comfort.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Topping
  • 4 medium russet potatoes or Yukon Gold for creamier texture
  • 1 cup pumpkin puree canned, avoid pumpkin pie filling
  • 1 cup baby Swiss cheese or cheddar/mozzarella for bolder flavor
  • 1/2 cup milk or cream or plant-based milk for dairy-free
  • 4 tablespoons butter or olive oil for lighter option
  • 1 teaspoon salt adjust to preference
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg use sparingly
For the Filling
  • 4 slices bacon or turkey bacon, omit for healthier option
  • 1 medium onion or shallots for milder flavor
  • 2 cups fresh Brussels sprouts or substitute with spinach or kale
  • 1 pound 99% fat free ground turkey or ground beef/lentils for vegetarian option
  • 1 cup chicken or turkey broth use vegetable broth for vegetarian
  • 1/2 cup jellied cranberry sauce or homemade cranberry compote
  • 1/4 cup all-purpose flour or cornstarch for gluten-free

Equipment

  • large pot
  • large skillet
  • Baking dish
  • potato masher
  • mixing spoon

Method
 

Step‑by‑Step Instructions
  1. Peel and chop russet potatoes, then cook in salted boiling water for 15–20 minutes until fork-tender.
  2. Drain the potatoes, return to pot, and mash with pumpkin puree, milk, butter, and salt until smooth. Stir in cheese, thyme, and nutmeg.
  3. In a skillet, melt butter, add bacon and cook until crispy. Add onions and Brussels sprouts, sauté until onions are translucent.
  4. Add ground turkey and cook until browned, then stir in broth and cranberry sauce. Simmer for 5 minutes.
  5. Sprinkle flour over the mixture, stirring continuously to thicken for about 2 minutes.
  6. Spread turkey filling in a greased baking dish, spoon mashed potatoes on top and create a decorative pattern.
  7. Preheat oven to 400°F and bake for 35–40 minutes until top is golden and edges bubble.
  8. Let the pie rest for 10 minutes before serving for better slicing.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For a vegetarian option, substitute turkey with lentils or mushrooms. Using cornstarch can keep it gluten-free.

Tried this recipe?

Let us know how it was!