Easy Double Pumpkin Shepherd’s Pie with Fresh Herbs

A tasty twist on the classic comfort food, Shepherd’s Pie gets a fall makeover with the addition of pumpkin and the season’s best fresh herbs.

This Easy Double Pumpkin Shepherd's Pie with Fresh Herbs puts a fall twist on the classic comfort food. It's an easy weeknight meal and kid-friendly!

If there’s one thing that never fails to get me in the mood for fall and the impending holiday season, it’s our annual #virtualpumpkinparty! This is my third consecutive year participating in the virtual get-together and, let me tell you, it’s something worth getting excited about. Our count has now grown to over 60 bloggers and each one of us has a tasty pumpkin recipe (both sweet AND savory) that we’re sharing with you today. You can find the entire list of pumpkin recipes here, but I’ve got to tell you all about what is probably my newest fall comfort food obsession – Easy Double Pumpkin Shepherd’s Pie with Fresh Herbs!

Do you ever have a meal that you just love to eat but have never taken on the task of making yourself? That’s what Shepherd’s Pie was to me – well, up until a couple of weeks ago. For someone who grew up eating a lot of meat and potatoes, I sure don’t make ‘em a lot these days. But whenever someone would make me this one dish creation that happens to have meat, potatoes and veggies in one, I would be surprised at how much I enjoyed it. It was about time I tried making it myself, but of course not without my own little twist!

And let me tell you, this twist just makes my version of Shepherd’s Pie over-the-top delicious. Not only did I add mashed fresh pumpkin to the potato topping, but I also cubed up some of that same fresh pumpkin and added it to the ground beef and pea filling. Oh, and we can’t forget the fresh herbs – there’s nothing like some fresh sage and thyme to make a dish REALLY feel like fall!

This Easy Double Pumpkin Shepherd's Pie with Fresh Herbs puts a fall twist on the classic comfort food. It's an easy weeknight meal and kid-friendly!

Now I know you’re already dying to whip up this Pumpkin Shepherd’s Pie for dinner, but let me make the decision even easier for you. This is a TWO-pot meal, folks. You’ll use one large pot to boil the potatoes and pumpkin for your topping, and a cast iron skillet to assemble all the pieces together and broil under the oven for a few minutes. So easy!

Oh, and hey! Where my mamas at? Easy Double Pumpkin Shepherd’s Pie is also a GREAT dish for baby-led weaning and for kids in general! For the little babes, I’d say just be careful with the peas. Either omit them completely or you can pick them out for your littlest ones if you just can’t give them up 😉

Okay friends, I’m going to keep this short and sweet today because, I mean, I have about 60 other pumpkin recipes to try my hand at, but I’ll tell ya – you’ll be doing yourself a huge disservice if you don’t give this Pumpkin Shepherd’s Pie a shot. And be sure YOU also check out all of the other fun recipes for our 2018 #virtualpumpkinparty!

This Easy Double Pumpkin Shepherd's Pie with Fresh Herbs puts a fall twist on the classic comfort food. It's an easy weeknight meal and kid-friendly!

Easy Double Pumpkin Shepherd's Pie with Fresh Herbs
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

A tasty twist on the classic comfort food, Shepherd’s Pie gets a fall makeover with the addition of pumpkin and the season’s best fresh herbs. 

Course: Main Course
Keyword: beef, comfort food, dinner, entree, kid-friendly, main dish, potatoes, pumpkin, weeknight
Servings: 5 people
Calories: 620 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 whole sugar pie pumpkin, peeled, seeded and cut into large cubes plus ¼ of a second sugar pie pumpkin peeled, seeded and cut into a small dice (about 1 cup)
  • 2 russet potatoes, peeled and cut into large cubes
  • 6 tablespoons butter, divided
  • 1/2 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 pound ground beef
  • 1 tablespoon each chopped fresh sage and thyme
  • 1 tablespoon flour
  • 1/3 cup beef broth or stock
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 2/3 cup grated Parmesan
  • Salt and pepper to taste
Instructions
  1. Bring a large pot of water to a boil. Once water is boiling, add large pumpkin chunks and potatoes. Boil for 10-15 minutes or until pieces can be pierced easily with a fork. Strain out water and let cool slightly while you prepare the filling.

  2. Melt 2 tablespoons of butter in a large cast iron skillet over medium heat. Add onions, garlic and small cubed pumpkin and saute until onions are translucent and fragrant, 5-10 minutes. Add beef, brown slightly, and then toss in fresh herbs. 

  3. Add flour, beef stock and frozen peas and stir to combine. Let cook over medium heat, stirring occasionally, until beef is no longer bright pink.

  4. While beef mixture is cooking, mash your pumpkin and potatoes. Add 4 tablespoons of butter and heavy cream to the pot where the pumpkin and potatoes have been cooling. Using a hand mixer or immersion blender, cream everything together until smooth. Season with salt and pepper to taste.

  5. Once beef mixture is cooked, taste and season with salt and pepper as necessary. Turn off the burner your cast iron skillet has been cooking over and preheat your oven’s broiler (on high.)

  6. Spread the mashed pumpkin and potato mixture evenly over the beef in the cast iron skillet. Top with grated Parmesan and place under the broiler until the top has a lovely golden hue, which can take anywhere from 5-15 minutes. Just keep a close eye on it as it is under the broiler as things can take a turn towards burnt very easily!

  7. Serve pie by scooping the mixture out into bowls while it’s still warm. 

Super Easy Caramelized Onion and Potato Soup

It’s hard to believe something so simple can be so delicious.

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.

This Super Easy Caramelized Onion and Potato Soup is the perfect example of how just a few ingredients can turn into something completely magical. We’re talking creamy mouthfeel, layers of flavor and in fact a pretty darn healthy meal. Once you taste it, your life just may be changed forever.

The hubs and I have a favorite restaurant here in Santa Barbara, Trattoria Vittoria, that serves quite possibly the most legit Italian food I’ve encountered stateside. They employ Italian chefs, the owner spent a good portion of his childhood in Italy and speaks fluent Italian, the food is amazing and, in fact, so are the drinks with an incredibly entertaining flair bartender manning the helm (who also has a blog, Flair Project, that you should most definitely check out for some out-of-this-world cocktail recipes.)

The restaurant also happens to be one of my husband’s work accounts, so we often find ourselves eating there both for lunch during the week and quite frequently on a “date night” out on the town. What can I say, when we find something good, we stick with it.

Anyhow, even though alllll of the food is delicious, one of my favorite things to order at lunch (okay, even often at dinner) is a cup of their soup of the day. It changes frequently, and you’ll rarely get the same thing twice, but it’s always tasty and I’ve never been disappointed.

A big bowl of Super Easy Caramelized Onion and Potato Soup ready to be devoured.

A while back, I met Chris there for lunch and they were serving a Caramelized Onion and Potato Soup. I wasn’t too sure what to expect (for some reason I thought it might be chunky?) but I went ahead and ordered it because I knew I wouldn’t be disappointed. What came out of the kitchen was a delicious, velvety smooth purée that was chock full of flavor and left me practically licking the bowl. I immediately knew I wanted to recreate something like it in my own kitchen!

And that’s what you have here today folks, what I’m proud to say is almost a spot-on rendition of the soup I tasted on that fateful day. I made this Super Easy Caramelized Onion and Potato Soup all from taste, without asking the chef for any tips on how they did it, but I’d have to say I’m really darn proud of the result.

The best part about this recipe? It only requires 6 ingredients (well, 8 counting the optional one and salt and pepper) and comes together easily and beautifully as long as you (a) have the patience to caramelize some onions beforehand and (b) have a regular or immersion blender on hand. I mean, I found myself standing at the stove asking “Is this really all I need? Is the flavor really already this outstanding?” Yep yep, they are!

Mix up a big pot of Super Easy Caramelized Onion and Potato Soup for dinner tonight!

So here’s all you need to make this Super Easy Caramelized Onion and Potato Soup tonight:

Onions
Potatoes
Butter
Chicken stock
Garlic
Heavy cream (optional)
Prosciutto (again, optional)

Plus a little salt and pepper. That’s it! I’m venturing to guess you may already have a lot (if not all) of this stuff on hand, which means Super Easy Caramelized Onion and Potato Soup is becoming even more of a reality for gracing your dinner table tonight.

Although this recipe is easy and does not require much hands-on work, it does take a little bit of time. We have to give all of those delicious flavors time to come together, after all! But the results are totally worth it. Promise.

Super Easy Caramelized Onion and Potato Soup is the perfect comfort food meal.

Do you have any fun and delicious soup recipes I need to try? Now that fall is just around the corner (and Baby D’s due date!) I’m looking for all the cooler weather recipes I can get my hands on. Leave me your recs in the comments below!

Super Easy Caramelized Onion and Potato Soup
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

A creamy, velvety soup full of hearty potatoes and flavorful caramelized onion. The perfect, easy comfort food meal for cooler weather!

Course: Main Course, Soup
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 2 white or sweet onions, thinly sliced
  • 2 baking potatoes, peeled and cut into large chunks
  • 4 cups chicken stock
  • 4 cloves peeled garlic
  • Salt and pepper, to taste
  • 1/4 cup heavy cream (optional)
  • 3 slices prosciutto, to top (optional but highly recommended)
Instructions
  1. First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor. 

  2. Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.

  3. Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!

  4. Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.

  5. Ladle warm soup into bowls and top with crispy prosciutto. Enjoy immediately!

Super Easy Caramelized Onion and Potato Soup | CaliGirlCooking.com