I brought this to a Halloween party last year and it was wildly popular. I cooked the stew part in a slow cooker all day because I didn't feel like babysitting it and it turned out delicious. Other than that, I followed the directions as stated. I would make this again. We got our stew lamb from Costco.
Pumpkin Shepherd's Pie
Photo: Annabelle Breakey; Styling: Karen Shinto
Brilliant orange roasted pumpkin replaces the traditional mashed-potato topping here, giving new life to classic English pub grub.
Yield: Serves 6
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Amount per serving
- Calories: 388
- Calories from fat: 36%
- Protein: 36g
- Fat: 15g
- Saturated fat: 5.6g
- Carbohydrate: 25g
- Fiber: 2.7g
- Sodium: 774mg
- Cholesterol: 112mg
- 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
- 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.
- 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.
- 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.
- 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.
- 5. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley.
- Make ahead: Complete through step 4, then chill, covered, up to 2 days. Bake 55 minutes.
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