Shepherd’s Pie with Pumpkin Souffle

Last week, I mentioned on my menu plan that I was going to try a shepherd’s pie with pumpkin. I originally got the idea from Sarah Fragoso’s Everyday Paleo. This is a great book, and I’ve thoroughly enjoyed reading, re-reading, and dabbling in some of the recipe ideas. In her book, Sarah shared a meaty pumpkin souffle that sounded intriguing. It’s officially autumn now, (although yesterday we still had another 100-degree day – such is the life of a Texas resident) so I was ready to get started with the pumpkin recipes. I changed my version quite a bit from my original source of inspiration, but stuck with the idea of combining egg whites and pumpkin puree to provide a light, creamy topping. With the addition of some warming spices, including cinnamon, ginger, nutmeg, cumin, and coriander, this was a delicious, warming, but not-too-heavy dish. Perfect for welcoming fall, whether the temperatures will cooperate or not.

Shepherd’s Pie with Pumpkin Souffle

For the filling:

½ onion, roughly chopped

3 cloves garlic, peeled

1 large carrot, peeled and roughly chopped

¼ c cilantro

½ t fresh ginger, chopped

1 T coconut oil

1 lb ground lamb

½ t ground cinnamon

½ t ground cumin

½ t ground coriander

pinch ground cayenne pepper

¾ t salt (or to taste)

1 tomato, peeled and seeded

¼ c raisins

 

For the topping:

3 egg whites

14 oz canned pumpkin

2 t honey

1 t cinnamon

¼ t coriander

¼ t ground ginger

¼ t ground nutmeg

¼ t cayenne

¼ t salt (or to taste)

 

Preheat the oven to 350 degrees. Lightly oil a 7X11 baking dish or four smaller baking dishes and set aside.

Place the onion, garlic, carrots, cilantro, and ginger in the bowl of a food processor fitted with a metal blade. Process until chopped very fine.

Heat coconut oil in a large skillet on medium-high heat. Add pureed vegetable mixture and sauté until softened, about 5 minutes. Add ground lamb and seasonings and continue to cook, breaking up the lamb with a spatula and stirring until browned and cooked through, about 5 minutes more.

Add the tomato and the raisins in the empty food processor bowl (no need to clean it). Process until no large tomato chunks remain. Once lamb is browned, add tomato mixture and reduce heat to medium-low, stirring, and cook until liquid is evaporated completely. Taste and adjust seasoning as needed. Spoon the ground meat mixture into the prepared baking dish.

Whisk the egg whites until stiff using either a hand-held mixer or stand mixer. Stir the pumpkin together with the honey and seasonings. Gently fold in stiff egg whites with pumpkin until blended. Top ground meat mixture with the pumpkin mixture.

Bake for 30 minutes, uncovered.

Serves 4.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Quick Easy Cheap Healthy’s pumpkin blog hop.

Comments

  1. says

    I’ll soon be getting pumpkins in my CSA share and love the idea of pumpkin topping. I’ve done a regular mashed potato and a mashed sweet potato topping for shepherd’s pie type dishes, but never pumpkin. What a brilliant idea! It’s feeling like fall around here — perfect timing.
    Melissa

  2. says

    Wow, what a surprise combo, but I could see this working very well. It’s funny … if you had said butternut squash souffle topping, my “mind” would have accepted it better because of the squash factor. ;-) But the tastes of butternut squash and pumpkin are very similar. I like the idea that it’s a light, creamy topping. :-)

    Thanks, Alta!
    Shirley

  3. says

    It’s 40* in Michigan this morning with a high of about 52* expected so this will definitely work up here!

    It’s not that much work to roast and mash your own pumpkin (and the taste is so much better!) so I’ll pick up an extra one one at the farmers market today! I can’t wait to try this! It sounds wonderfully warming…which I need because it’s COLD out there!

    • altawrites says

      Kathyfannon – I love roasting my own pumpkins – and it’s about time for me to get my crazy pumpkin obsession going. I usually will roast several and freeze the puree. :) Either fresh or canned works just fine in this recipe.

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