Pumpkin Shepherd’s Pie
Photo by Annabelle Breakey; written by Amy Machnak
Brilliant orange roasted pumpkin replaces the traditional mashed-potato topping here, giving new life to classic English pub grub.
How to Make It
Step 1
1
Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes.
Step 2
2
Meanwhile, heat oil in a large, wide pot over high heat. Add lamb, 1 tsp. salt, and the pepper. Cook, stirring as needed, until meat is browned on all sides. Add onion and garlic and cook until vegetables are starting to soften, about 3 minutes. Transfer lamb mixture with juices to a bowl; add carrots and mushrooms.
Step 3
3
Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over lamb mixture, stirring to combine. Spoon mixture into 6 individual ramekins.
Step 4
4
Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb.
Step 5
5
Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley.
Step 6
6
Make ahead: Complete through step 4, then chill, covered, up to 2 days. Bake 55 minutes.
Ingredients
2 1/2 pounds cubed peeled baking pumpkin or butternut or kabocha squash
2 tablespoons olive oil
2 pounds lamb stew meat, cut into bite-size pieces
2 teaspoons kosher salt, divided
1/2 teaspoon pepper
1 medium onion, cut into wedges
3 garlic cloves, chopped
4 medium carrots, peeled and cut into 1/2-in. chunks
8 ounces medium mushrooms, stems removed
1/4 cup flour
1/2 cup red wine
1 cup beef or chicken broth
1/3 to 2/3 cup cream
2 tablespoons chopped flat-leaf parsley
Directions
Step 1
1
Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes.
Step 2
2
Meanwhile, heat oil in a large, wide pot over high heat. Add lamb, 1 tsp. salt, and the pepper. Cook, stirring as needed, until meat is browned on all sides. Add onion and garlic and cook until vegetables are starting to soften, about 3 minutes. Transfer lamb mixture with juices to a bowl; add carrots and mushrooms.
Step 3
3
Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over lamb mixture, stirring to combine. Spoon mixture into 6 individual ramekins.
Step 4
4
Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb.
Step 5
5
Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley.
Step 6
6
Make ahead: Complete through step 4, then chill, covered, up to 2 days. Bake 55 minutes.
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