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.
I used butternut squash in place of pumpkin, and beef (since the store didn't have lamb). The dinner was delicious and my family raved!
This was incredible and not too tedious to make. I subbed sweet potato for the pumpkin and a triangle of Laughing Cow swiss for the cream. I also used ground turkey with a dash of thyme b/c I don't eat lamb. Everything else was done the same. I will make many times more, it will be good to share with winter company! Mine was not stew-like it was more like traditional Shepards pie. The cooking instructions were perfect.
This is a great idea, but the recipe really falls short. The filling, while I liked the red wine, has very little flavor and was not thick enough. It also desperately need a little more variety in the vegetable department, like corn and peas. And I think the carrots plus the pumpkin topping is redundant. Overall, I might try this idea again, but I will go elsewhere for a filling recipe.
This dish was really good using butternut squash. However, since this is basically a stew, the meat cooking time needs to be longer than indicated. I recommend simmering the meat mixture without the carrots and mushrooms in a 350 degree oven, covered, for 1 hour. Then add the carrots and mushrooms and cook covered in the oven an additional 30 minutes. Then continue with the recipe as stated. This will ensure the meat is tender without overcooking the vegetables.
Great flavors and relatively easy to prepare. I doubled the recipe for a crowd, and it still came out well. Also used butternut squash and almond milk vs pumpkin and cream. Yum. The squash melds really nicely with the stew.