I’m here to shake up your pumpkin spice experience.
Shepherd’s Pie: The Fall Edition
- 1-2 pounds of Pumpkin Spice Sausage
- 2 cans of coconut milk
- 1 can of pumpkin puree
- 1 onion, chopped
- 3 carrots, peeled and diced
- 1 stalk of celery, diced
- 1 can of corn
- Cinnamon, Adobo, garam masala, red pepper flakes, and whatever else you feel like throwing in there. Go crazy.
- Cornbread batter * (plus black pepper, honey, and jalapeno seasoning)
- Rice (I used minute rice to thicken it up)
Preheat the oven to 350 degrees.
Remove the sausage from the casing, and brown. Then add your onion, carrots, & celery. Cook for about 5 minutes over medium heat until the vegetables soften.
Add the corn, coconut milk, pumpkin puree, spices, and rice to the pan. Let thicken for about 10-15 minutes. Stir often.
While it’s cooking, prepare the cornbread. I use self-rising cornmeal mix and then add milk, an egg, oil, and whatever else I feel like putting in there. For this recipe, I added honey, jalapeno seasoning, and black pepper.
Spray a square baking pan with cooking spray. I used a deepdish 9X13. Spread your sausage mixture evenly into the pan, and then spread/pour the cornbread mixture overtop.
*If you use a thick cornbread batter, spread over the top of the casserole. If your batter is smooth and creamy and more of a liquid, pour it evenly and slowly into the casserole. It will sort of bake into the other ingredients. Both are good!
Bake for 22-25 minutes.
Enjoy! This is one of my favorite things I’ve made so far!