6 Shepherd’s Pie with Cheesy Pumpkin

Savory Pumpkin & Squash Recipe Challenge Recipe #6

This is the second of two submissions by contributor Toulon O’Connor, who has been featured on this blog as a Real Home Cook. Learn more about her here. Her other recipe for Apple & Pumpkin Empanadas can be found here.

Shepherd’s Pie with Cheesy Pumpkin

Preheat oven to 375 F

Bbq Sauce

  •  ½ c. Ketchup
  • 1/4 cup apple cider vinegar
  • 1 tbsp honey
  • 1/2 tbsp Worcestershire
  • 2 dashes hot sauce

Whisk together ingredients for barbecue sauce and set aside.


  • 1 Tbsp EVOO
  • 1 onion diced
  • 1 tsp mustard seed ‘
  • 3 clove garlic
  • 1/2 teaspoon salt
  • ½ tsp thyme
  • ¼ tsp chili powder
  • 1 lb ground lamb
  • 1 c. red bell peppers
  • 1 c. green beans
  • 1 c. celery
  • 1 c. carrot
  • 1 c. corn
  1. Heat EVOO in a pan.
  2. Add the next 6 ingredients.
  3. Sautee over med heat for 5 minutes.
  4. Add lamb and cook until evenly brown.
  5. Take off heat and drain grease.
  6. Return ingredients to pan and add last 5 ingredients.
  7. Sautee again over med heat for 3 minutes
  8. Veggies should still be a bit crunchy. Take off heat. Add bbq sauce and stir.



  • 4 large red potatoes peeled and roughly chopped
  • 3 cups pumpkin, peeled and roughly chopped
  • 1.5 c. cheddar cheese, shredded
  • 1 large clove garlic
  • ¼ c butter
  • salt and pepper to taste
  1. Heat approx 8 cups of water with 1 Tbl salt to boil, add potatoes and pumpkin ( add more water to cover if needed) bring back to boil.
  2. Reduce heat to simmer. Simmer for 10-12 minutes or until fork soft. Drain H2O. Return to pan.
  3. Add garlic,butter and cheese. Mash all ingredients with potato masher or fork. S&P to taste.


Place filling mixture tossed in bbq into an 8×8 inch pan. Cover with topping and place in preheated oven. Bake for 30-40 minutes, or until topping shows glimmers of brown and filling is bubbling. Remove from oven, allow to cool × 5-10 minutes and enjoy.



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