Beef & Pumpkin Shepherd’s Pie

PLACE potato chunks in medium saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until tender; drain. Return potatoes to saucepan; add 1 cup pumpkin, ¼ cup cheese, ¼ teaspoon salt and ¼ teaspoon pepper. Beat with hand-held mixer until smooth. Cover. MEANWHILE, HEAT oil in large skillet over medium-high heat. Add onion and carrots; cook, stirring occasionally, for 5 minutes or until carrots begin to soften. Stir in beef, flour, garlic powder and remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cook, stirring occasionally, for 3 to 4 minutes or until beef is no longer pink. Stir in broth, remaining pumpkin and Worcestershire sauce; bring to a boil. Cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened slightly. PREHEAT broiler. SPOON beef mixture into ungreased 9-inch deep-dish pie dish or other broiler-proof casserole dish (1½- to 2-quart). Spoon pumpkin-potato mixture evenly over beef filling, spreading gently. Sprinkle with remaining ¼ cup cheese.