Pumpkin Shepherd's Pie
A Fall twist on one of my favorite dishes!
Pumpkin Shepherd's Pie
2 1/2 pounds cubed peeled pumpkin or butternut squash
2 tablespoons Scott's Garlic Oil
2 pounds lamb/beef stew meat, cut into bite-size pieces
...
Pumpkin Shepherd's Pie
2 1/2 pounds cubed peeled pumpkin or butternut squash
2 tablespoons Scott's Garlic Oil
2 pounds lamb/beef stew meat, cut into bite-size pieces
...
2 teaspoons Scott's Santa Maria
medium onion, cut into wedges
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
Preparation
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 meat, and Santa Maria. Cook, stirring as needed, until meat is browned on all sides. Add onion and cook until vegetables are starting to soften, about 3 minutes. Transfer meat 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 meat 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.
medium onion, cut into wedges
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
Preparation
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 meat, and Santa Maria. Cook, stirring as needed, until meat is browned on all sides. Add onion and cook until vegetables are starting to soften, about 3 minutes. Transfer meat 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 meat 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.
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