Ingredients Jump to Instructions ↓

  1. 1 large russet potato (about 3/4 lb.), peeled and cut into 1-inch chunks

  2. 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin , divided

  3. 1/2 cup grated or shredded Parmesan cheese , divided

  4. 1/2 teaspoon salt , divided

  5. 1/2 teaspoon ground black pepper , divided

  6. 1 tablespoon vegetable oil

  7. 1 large onion , chopped

  8. 2 large carrot s, peeled and chopped

  9. 3/4 lb. extra-lean ground beef or ground turkey

  10. 1 tablespoon all-purpose flour

  11. 1 teaspoon garlic powder

  12. 1 cup reduced-sodium fat-free beef broth

  13. 1 teaspoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. 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.


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