Recipe by B.Jennings
"My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!"
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potatoes - peeled and cubed
salt and pepper to taste
garlic powder to taste
lean ground beef
1 (15 ounce) can
1 (15.25 ounce) can
whole kernel corn
It has to be a fairly big pumpkin in order to fit everything inside. Mine was too small and I had to cook the remaining in another dish. It smelled good and is a cute idea, but just wasn't a great dish.
Pumkin size needs to be better defined. Too much
corn, ingredients were not hot all the way through
in the baking time given and the pumpkin was not
done. It was very pretty and smelled good.
A good start but I did change it a bit and will change it a little more the next time I make it. One thing I did was to use 1 lb of groud meat instead of 2 and I cooked it with 1/2 an onion chopped and 2 cloves of garlic chopped. Next I added parsley to the potatoes. When I put everything in I drained the whole kernel corn and then mixed everything but the potatoes together. I also added 4 oz of crumbled Feta cheese to the mixture. Next time I will probably use more Feta. I may also use fresh corn and cook it before adding it to the mix. I will also probably add more seasonings. It could also use a little bit longer in the oven. It's a good start but it needed some adjusting.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 293
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