Shepherd’s Pie with Pumpkin
Enjoy this Shepherd's Pie with Pumpkin Filling for the delicious flavors and for the healthy benefits of adding beta carotene provided by the pumpkin.
Servings 8
Calories 348kcal
Ingredients
For the Pumpkin Filling:
- 14 oz . can Chickpeas rinsed and drained
- 14 oz . can Pumpkin
- 1 cup water
- ¼ cup olive oil
- ¼ cup nutritional yeast
- 1 tablespoon Bragg
- ¼ cup pine nuts
For the Mashed Potato Crust:
- 5 large red potatoes chopped
- Vegetable broth non-dairy milk, milk or cream, as needed
- Vegan buttery spread such as Smart Balance with Flax Oil or olive oil, to taste
- Sea salt and fresh ground pepper to taste
- 1 clove chopped garlic
- ½ Pumpkin Filling
For the Vegetable Base:
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon cumin or curry spice
- 1 medium onion chopped
- 4-5 cloves garlic minced
- 1 ½ cups cauliflower florets about half a smallish head, cut to bite size
- 3 medium-large carrots peeled and sliced into coins
- 1 heaping cup shredded cabbage or slaw mix
- 1 14 oz . can Diced Tomatoes
- 1 cup vegetable broth
- 1 tablespoon Bragg Liquid Amino
- 1 tablespoon rubbed sage
- ½ teaspoon cinnamon
- Sea salt and fresh ground pepper to taste
- ½ Pumpkin Filling
- 14 oz . can chickpeas drained and set aside
- Optional: Veggie crumbles or for a gluten-free option fried tofu can be added
Instructions
- Heat your oven to 350 F and have a 9x13 baking pan at the ready.
- For the Pumpkin Filling: Place all the pumpkin filling ingredients in a food processor and pulse until smooth. Set aside.
- For the Mashed Potato Crust: Place chopped potatoes in a large pot and cover with salted cold water. Bring this to a boil and simmer about 20 minutes until the potatoes can be easily pierced with a fork. Place the potatoes in a drainer to drain water and then into a medium bowl. Use a potato masher to mash. Mix in margarine, garlic and pumpkin filling. Mash until the desired texture is reached. Season to taste with salt and pepper and set aside.
- For the Vegetable Base: Heat the olive oil in a large skillet. Add the curry and onion and cook over medium heat until the onion is tender. Add the garlic. Stir for about one minute and then add the chopped vegetables. Stir and cook a few minutes until the vegetables start to soften a bit. Add the diced tomatoes, vegetable broth, Bragg, sage, cinnamon, salt and pepper. Stir to combine.
- Bring this mixture to a simmer and cook until the sauce begins to thicken. Once the vegetables have reached your desired level of tenderness, remove from heat, and add the pumpkin filling. Stir until well combined. Add the drained can of chickpeas.
- Assembling the Pie: Pour the vegetable base ingredients in the bottom of a 9x13 baking dish and top with mashed potatoes. Sprinkle with paprika if you’d like.
- Place in the heated oven and bake for 30 minutes.
- Allow the Shepherd’s Pumpkin Pie to cool for a few minutes after you remove from the oven. Garnish with fresh sage leaves and pine nuts and serve with a salad and warmed bread.
Nutrition
Calories: 348kcal | Carbohydrates: 46g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Sodium: 482mg | Potassium: 835mg | Fiber: 13g | Sugar: 13g | Vitamin A: 11820IU | Vitamin C: 52.8mg | Calcium: 141mg | Iron: 5.1mg