Harvest Shepherd’s Pie

We love a good Shepherd’s Pie, but as you probably know by now, we also like to go with some funky takes on traditional ideas. This is our second Shepherd’s Pie rendition (first was a Swissified Version), and we wanted to really feature some Autumn flavours. To make it happen, we built our “filling” with pork, Shaved Brussels Sprouts, onions, red pepper, and black rice…and then we topped it with freshly roasted pumpkin and smoked mozzarella!

If you prefer a slightly different flavour profile, try using corn, peas, mushrooms, and/or celery in your filling and changing out the cheese to a cheddar or havarti! Either way, it’s hard to go wrong.

Time: 1 hour 15 Minutes


  • Ground Meat of your Choice
  • Onion
  • Red Bell Pepper
  • Brussels Sprouts
  • Worcestershire Sauce
  • Rice (We used Black Rice for fun)
  • 1/2 of a medium sized Pumpkin
  • Salt
  • Pepper
  • Cheese of your choice


  • Preheat your oven to 350 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray.
  • Slice your pumpkin:
    • Cut out the top as though you’re prepping to carve a pumpkin.
    • Slice the entire pumpkin in half.
    • Scoop out the seeds (save for roasting later!)
    • Slice your pumpkin (carefully) into wedges.
  • Place your pumpkin wedges on your oiled foil, brush or spray some olive oil atop your pumpkin slices, sprinkle on some salt and pepper, and place in the oven. Roast for about 45 minutes (or until your pumpkin squishes easily when you poke it).
  • Bring 3 parts water (compared to your rice) to a boil. When it’s rolling, add in your rice, turn to a simmer, cover, and cook for about 20 minutes (until all of the water is absorbed).
  • As your pumpkin and rice cook, turn your attention to your filling:
    • Shave your Brussels Sprouts, slice your onions, and dice your peppers.
    • Melt some butter in a large, heavy (cast iron!) pan, and when it’s hot, add your onions and ground meat. Cook until your meat has browned a bit.
    • Add in your Shaved Brussels Sprouts and diced pepper, and continue to cook.
    • Pour in a bunch of Worcestershire, and crack in some black pepper.
    • Continue to cook until your meat is done, and any excess liquid in the pan has evaporated.
    • When your rice is finished, pour that in, and stir to combine.
    • Either leave everything in your cast iron pan, or transfer to a glass baking dish.
  • When your pumpkin is mushy, remove from the oven, and carefully (as to not burn yourself) peel the flesh away from the skin. It should come apart pretty easily.
  • Mash the flesh with a fork, and spread atop your filling.
  • Sprinkle on your cheese of choice, and place everything in the oven for about 15-20 minutes to melt the cheese.
  • Plate, devour, and enjoy!

Leave a Reply