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Shepherd’s Pie with Pumpkin Mash Topping

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine British
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Filling:
  • 1 lb (450 g) ground lamb or beef
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup beef or chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • For the Pumpkin Mash Topping:
  • 2 cups pumpkin puree (fresh roasted or canned)
  • 2 tablespoons butter
  • ¼ cup milk or cream
  • Salt and pepper, to taste
  • ¼ teaspoon nutmeg (optional)

Instructions
 

  • Step 1: Prepare the Pumpkin Mash : If using fresh pumpkin, roast until tender and mash until smooth. In a saucepan, combine pumpkin puree, butter, milk or cream, salt, pepper, and nutmeg. Heat gently and stir until smooth. Set aside.
  • Step 2: Cook the Filling : Heat olive oil in a large skillet over medium heat. Add onion and carrots, sauté for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add ground meat, breaking it apart with a spatula. Cook until browned. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in broth and simmer for 5–7 minutes until mixture thickens slightly. Stir in frozen peas and remove from heat.
  • Step 3: Assemble the Shepherd’s Pie : Preheat oven to 375°F (190°C). Spread meat and vegetable filling evenly in a baking dish. Spoon pumpkin mash over the filling and smooth the top with a spatula. Optional: Use a fork to create texture on top, which will caramelize nicely.
  • Step 4: Bake : Bake in preheated oven for 20–25 minutes, until the top is slightly golden and heated through. Let rest for 5 minutes before serving.