Cooking with PumpkinNo. 8780 · The 2026 edition
Shepherd’s Pie Stuffed Pumpkin Recipe
Transform a classic fall vegetable into a hearty, savory centerpiece with this Shepherd’s Pie Stuffed Pumpkin. This recipe combines tender roasted pumpkin with a rich, creamy beef filling and a golden
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This Shepherd’s Pie Stuffed Pumpkin recipe offers a unique twist on a traditional comfort food by using a whole pumpkin as a natural serving bowl. The process begins by roasting the pumpkin until tender, then filling it with a savory mixture of browned ground beef, onions, garlic, peas, corn, and a creamy mushroom soup base. The dish is finished with a layer of mashed potatoes and cheddar cheese, then baked until golden and bubbly, creating a visually stunning and delicious meal perfect for the Halloween season.
Ingredients
Directions
- Turn your oven on to 350°F and allow it to warm up.
- Slice off the crown of the pumpkin, then use a spoon to remove all the seeds and stringy fibers from the inside.
- Set the hollowed pumpkin in a baking pan and roast it for 45 minutes, or until the flesh becomes soft.
- While the pumpkin is roasting, heat a skillet over medium heat and cook the ground beef until it is fully browned.
- Add the diced onion and minced garlic to the skillet, cooking them alongside the meat until they become tender.
- Mix in the frozen peas, frozen corn, condensed cream of mushroom soup, milk, salt, and black pepper, stirring everything together.
- Take the pumpkin out of the oven and let it sit for a few minutes to cool down a bit.
- Transfer the cooked meat and vegetable mixture into the hollowed pumpkin.
- Spread the mashed potatoes over the filling, then sprinkle the shredded cheddar cheese on top.
- Put the pumpkin back in the oven and bake for 20 minutes, or until the cheese has melted and is bubbling.
