Pumpkin Shepards Pie (The Fresh 20)

Pumpkin Shepards Pie (The Fresh 20)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.9
  • Total Fat: 24.9 g
  • Cholesterol: 70.0 mg
  • Sodium: 351.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 25.5 g

View full nutritional breakdown of Pumpkin Shepards Pie (The Fresh 20) calories by ingredient
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Introduction

This sweet, light souffle with the flavors of Thanksgiving makes a windy autumn night feel nostalgic. Similar to a Shepard's pie, this version has a surprising and delicious twist - the meaty filling is topped with airy mashed pumpkin instead of potatoes. This sweet, light souffle with the flavors of Thanksgiving makes a windy autumn night feel nostalgic. Similar to a Shepard's pie, this version has a surprising and delicious twist - the meaty filling is topped with airy mashed pumpkin instead of potatoes.
Number of Servings: 4

Ingredients

    For The Filling:
    1 T. olive oil
    1/2 medium onion, roughly chopped
    3 garlic cloves, minced
    1" piece of fresh ginger root, grated
    2 medium carrots, peeled and chopped
    1/2 t. ground cumin
    1/2 t. kosher salt
    1/4 t. black pepper
    1/4 t. sweet paprika
    1 lb. lean ground turkey or beef
    2 cups baby spinach or kale
    For The Topping:
    3 large egg whites
    about 2 cups fresh roasted pumpkin
    1/4 t. cayenne pepper
    1/4 t. kosher salt

Tips

The Fresh 20
www.TheFresh20.com


Directions

For The Filling:
Preheat the oven to 350 degrees
Heat the oil in a medium skillet over medium-high heat. Add the onion, garlic, ginger, and carrots and saute until sightly browned, about 5 minutes. Season with the cumin, salt, pepper, and paprika.
Add the ground meat and brown until no longer pink.
Toss in the baby spinach to wilt, add the three egg yokes, and transfer to a greased 8-x-8-inch baking dish
For The Topping:
Using a handheld mixer, whisk the egg whites in a large bowl until stiff
In a medium bowl, combine the pumpkin with the cayenne and salt. Fold in the egg whites
Spread the topping over the filling. Bake for 20 minutes, until golden on top.

Serving Size: makes 4 servings

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