Beef & Pumpkin Shepherd’s Pie

1 large Russet potato (about 3/4 lb), peeled & cut into chunks
1 (15 oz) can 100% pure pumpkin, divided
1/2 C. shredded Parmesan cheese, divided
1/2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 T. vegetable oil
1 large onion, chopped
2 large carrots, peeled & chopped
3/4 lb. ground beef or turkey
1 T. flour
1 tsp. garlic powder
1 C. beef broth
1 tsp. Worcestershire sauce

Place potato chunks in medium saucepan; vover with water & bring to boil. Cook, over medium-high heat 10-15 minutes or until tender; drain.

Return potatoes to saucepan;
add 1 C. pumpkin, 1/4 C. cheese, 1/4 tsp. salt & 1/4 tsp. pepper; beat with hand-held mixer until smooth; cover.

Heat oil in large skillet over medium-high heat.

Add onion & carrots; cook, stirring occasionally, 5 minutes or until carrots begin to soften.

Stir in ground beef , flour, garlic powder & remaining 1/4tsp. pepper.

Cook, stirring occasionally, 3-4 minutes or until beef is no longer pink.

Stir in broth, remaining pumpkin & Worcestershire sauce; bring to boil. Cook
stirring occasionally, 2-3 minutes or until mixture has thickened slightly.

Preheat broiler

Spoon beef mixture into ungreased 9 in. deep-dish pie pan or other broiler-proof casserole dishhh (1 1/2 – 2 Qt).

Spoon pumpkin-potato mixture evenly over beef filling spreading gently. Sprinkle with remaining 1/4 C. cheese.

Broil 5 minutes or until cheese is lightly browned.
Makes 8 servings

(recipe: Rhonda G-Marys Recipe Exchange)


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