su-Pumpkin Shepherd’s Pie
Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 6Total Time2 hrs
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.

Pumpkin Shepherd’s Pie