Shepherd's Pie in Pumpkins
Dinner, Holiday
Traditional

Shepherd's Pie in Pumpkins

A festive family tradition — shepherd’s pie baked inside sugar pumpkins. Perfect for Fall and Halloween.

"A cozy, festive fall favorite — tender pumpkins stuffed with creamy potatoes, savory beef, and buttery corn. A true family tradition!" - Alexia

2 Hours
Total Time
6
Servings
Traditional
Level

Ingredients

  • 6 small sugar pumpkins (washed and hollowed)
  • 6 tablespoons extra virgin olive oil
  • 1 1/2 large Vidalia onions (finely chopped)
  • 2 lbs ground chuck beef
  • 2 lbs ground sirloin
  • Garlic salt (to taste)
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • Garlic powder (to taste)
  • 2 (0.88 oz) packages brown gravy mix
  • Water (as needed for gravy and steaming)
  • 5 lbs Yukon Gold potatoes (peeled and cut)
  • Whole milk (as needed for mashing)
  • 4 sticks butter (1 lb total, divided)
  • 6 cans summer crisp corn (or fresh corn, boiled and shucked)
  • 1 lb shredded cheddar cheese (optional)

Instructions

1

Prepare the Pumpkins

Wash and scrub the sugar pumpkins thoroughly. Cut off the tops and hollow out the seeds and pulp with a spoon. Set the cleaned pumpkins aside.

2

Cook the Beef Filling

In a sauté pan, heat olive oil and cook the chopped Vidalia onions until translucent. Season with garlic salt and cracked black pepper. Add the ground chuck and sirloin, breaking apart as it browns. Season with garlic salt, cracked black pepper, and garlic powder. Stir in the brown gravy mix with a little water and simmer until a rich gravy forms. Set aside.

3

Prepare the Mashed Potatoes

Boil the peeled Yukon Gold potatoes until fork tender, then drain. Mash with 2 1/2 sticks of butter, cracked black pepper, garlic salt, and desired amount of milk until creamy. Use a hand mixer for extra smooth consistency. Reserve 1 1/2 sticks of butter for topping and corn mixture.

4

Prepare the Corn Layer

In a bowl, combine the corn with 1/2 stick of butter, garlic salt, and cracked black pepper. Mix well and set aside.

5

Assemble the Pumpkins

Season the inside of each pumpkin with salt and pepper. Add a layer of the beef and onion mixture, pressing it down gently. Add a layer of seasoned corn, then top with mashed potatoes. Place small pats of butter on top of the mashed potatoes and sprinkle cheddar cheese if desired.

6

Bake the Pumpkins

Arrange the stuffed pumpkins upright in a deep baking dish with about 1 inch of water at the bottom to create steam. Bake uncovered at 375°F for 1 1/2 to 2 hours, checking occasionally to ensure there’s enough water. The pumpkins are done when tender when pierced with a fork.

7

Serve and Enjoy

Carefully remove the pumpkins from the oven and let cool slightly before serving. Slice or scoop portions directly from the pumpkin shell for a festive presentation.