7 Wholesome Pumpkin and Sweet Potato Shepherd’s Pie Ideas for Winter Prep

Classic Pumpkin and Sweet Potato Shepherd’s Pie

Classic Pumpkin and Sweet Potato Shepherd’s Pie is a comforting, hearty dish that combines the sweet flavors of pumpkin and sweet potato with a savory filling. This vegetarian variation of the traditional shepherd’s pie is perfect for cozy nights or celebrations, providing warmth and nourishment in every bite.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the sweet potatoes, then boil them in salted water until tender. Drain and mash with pumpkin puree, butter, and milk; season with salt and pepper.
3. In a skillet, heat olive oil and sauté onion, garlic, carrots, and celery until soft. Add vegetable broth, thyme, rosemary, salt, and pepper. Stir in frozen peas.
4. Spread the vegetable mixture in a baking dish, top with the sweet potato and pumpkin mash, smoothing it out evenly.
5. Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden. Let cool for a few minutes before serving.

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Vegan Lentil Shepherd’s Pie With Pumpkin and Sweet Potatoes

Vegan Lentil Shepherd’s Pie with Pumpkin and Sweet Potatoes is a delicious and wholesome dish that combines hearty lentils with vibrant vegetables and a creamy pumpkin-sweet potato topping. This plant-based version of shepherd’s pie offers rich flavors and nutrients, making it a perfect meal for both vegans and non-vegans alike.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cook the lentils in vegetable broth until tender, about 25 minutes. Drain any excess liquid.
3. Peel and cube the sweet potatoes, then boil them in salted water until tender. Drain and mash with pumpkin puree, butter, and plant-based milk; season with salt and pepper.
4. In a skillet, heat olive oil and sauté onion, garlic, carrots, and celery until soft. Stir in the cooked lentils, thyme, rosemary, salt, and pepper, then add frozen peas.
5. Spread the lentil mixture in a baking dish, top with the sweet potato and pumpkin mash, smoothing it out evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the top is slightly golden. Let cool for a few minutes before serving.

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Gluten-Free Shepherd’s Pie With Roasted Pumpkin and Sweet Potato Mash

Gluten-Free Shepherd’s Pie with Roasted Pumpkin and Sweet Potato Mash is a comforting and hearty dish perfect for those looking for gluten-free options. This variation features roasted pumpkin and sweet potatoes blended into a creamy topping, laid over a base of savory lentils and vegetables, providing a nutritious and flavorful twist on the classic shepherd’s pie.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cubed pumpkin with olive oil, salt, and pepper, and roast in the oven for about 25-30 minutes until tender.
3. Cook the lentils in vegetable broth until tender, approximately 25 minutes, and drain excess liquid.
4. Peel and cube the sweet potatoes, then boil in salted water until tender, drain, then mash with roasted pumpkin, butter, and plant-based milk.
5. In a skillet, sauté onion, garlic, carrots, and celery in olive oil until soft; mix in lentils, thyme, rosemary, salt, pepper, and frozen peas.
6. Spread the lentil mixture in a baking dish, top with the sweet potato and roasted pumpkin mash, smoothing it out evenly.
7. Bake for 25-30 minutes or until the top is golden; let cool slightly before serving.

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Spicy Chipotle Pumpkin and Sweet Potato Shepherd’s Pie

Spicy Chipotle Pumpkin and Sweet Potato Shepherd’s Pie is an exciting twist on the classic comfort food, infusing it with a kick of heat from chipotle peppers. This dish features a layer of creamy mashed sweet potatoes and roasted pumpkin, atop a base of spiced lentils and vegetables, creating a unique flavor profile that’s both comforting and invigorating.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cubed pumpkin with olive oil, salt, and pepper, and roast in the oven for about 25-30 minutes until tender.
3. Cook the lentils in vegetable broth until tender, approximately 25 minutes, and drain excess liquid.
4. Peel and cube the sweet potatoes, then boil in salted water until tender, drain, then mash with roasted pumpkin, butter, and plant-based milk.
5. In a skillet, sauté onion, garlic, carrots, and celery in olive oil until soft; stir in lentils, chipotle peppers, thyme, cumin, salt, pepper, and frozen corn.
6. Spread the lentil mixture in a baking dish, then top with the sweet potato and roasted pumpkin mash, smoothing it evenly.
7. Bake for 25-30 minutes or until the top is golden; let cool slightly before serving.

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Mediterranean-Inspired Shepherd’s Pie With Pumpkin and Sweet Potatoes

Mediterranean-Inspired Shepherd’s Pie with Pumpkin and Sweet Potatoes is a vibrant and wholesome twist on the traditional shepherd’s pie. This dish combines roasted pumpkin and sweet potatoes with Mediterranean flavors like olives, sun-dried tomatoes, and herbs, served over a flavorful base of lentils and seasonal vegetables. It’s a hearty, nutritious meal that’s sure to please everyone at the table.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cubed pumpkin with olive oil, salt, and pepper, and roast in the oven for about 25-30 minutes until tender.
3. Cook the lentils in vegetable broth until tender, approximately 25 minutes, and drain excess liquid.
4. Peel and cube the sweet potatoes, then boil in salted water until tender, drain, then mash with roasted pumpkin, butter, and plant-based milk.
5. In a skillet, sauté onion, garlic, carrots, and celery in olive oil until soft; stir in lentils, sun-dried tomatoes, olives, oregano, basil, salt, pepper, and frozen peas.
6. Spread the lentil mixture in a baking dish, then top with the sweet potato and roasted pumpkin mash, smoothing it evenly.
7. Bake for 25-30 minutes or until the top is golden; if using, add crumbled feta cheese on top during the last 10 minutes of baking. Let cool slightly before serving.

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Curried Pumpkin and Sweet Potato Shepherd’s Pie

Curried Pumpkin and Sweet Potato Shepherd’s Pie is a delightful fusion of comforting flavors and warm spices, making it a perfect dish for any season. This unique take on the classic shepherd’s pie features a layer of curried lentils beneath a creamy topping of mashed pumpkin and sweet potatoes, creating a satisfying and hearty meal that’s both nutritious and flavorful.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cook the lentils in vegetable broth until tender (about 25 minutes) and drain excess liquid.
3. Peel and cube the sweet potatoes and pumpkin; boil until tender, then mash together with butter and plant-based milk.
4. In a skillet, heat olive oil and sauté onion, garlic, and carrots until soft; stir in lentils, curry powder, coconut milk, salt, pepper, and frozen peas.
5. Spread the lentil mixture in a baking dish and top with the mashed pumpkin and sweet potato mixture, smoothing it out evenly.
6. Bake for 25-30 minutes or until the top is golden. Let cool slightly before serving.

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Comforting Shepherd’s Pie With Pumpkin, Sweet Potatoes, and Ground Turkey

Comforting Shepherd’s Pie with Pumpkin, Sweet Potatoes, and Ground Turkey is a warm and hearty dish that merges the traditional elements of shepherd’s pie with the rich flavors of pumpkin and sweet potatoes. This comforting meal combines a savory ground turkey filling with a creamy, sweet potato and pumpkin topping, making it a perfect choice for family dinners or chilly nights.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the sweet potatoes and pumpkin; boil until tender, then mash together with butter and plant-based milk.
3. In a skillet, heat olive oil and sauté onion, garlic, and carrots until soft; add ground turkey, cooking until no longer pink, then stir in vegetable broth, salt, pepper, and frozen peas.
4. Spread the turkey mixture in a baking dish and top with the mashed pumpkin and sweet potato mixture, smoothing it out evenly.
5. Bake for 25-30 minutes or until the top is golden. Let cool slightly before serving.