Shepherd’s Pie: The Fall Edition

I’m here to shake up your pumpkin spice experience.

Shepherd’s Pie: The Fall Edition

Ingredients

  • 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)

Directions

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!

Pumpkin Chili

I don’t care what you say. There’s never a time when you should or should not eat pumpkin. It’s a year round food that I adore. This recipe is easy and crazy good.

Pumpkin Chili

Ingredients

  • 1 can of pumpkin puree
  • 1 can of coconut milk
  • 1 box of unsalted chicken stock
  • 1 can of diced tomatoes
  • 1 can of corn
  • 1 onion
  • 1.5 pounds of kolbossy
  • 2 tablespoons of garlic (I love garlic)
  • 1 teaspoon of green curry paste
  • cinnamon, chili spice, smoked paprika, pepper, garam masala, and adobo (whatever you think; just don’t make it too salty) (I add quite a bit of cinnamon because I love it)

Directions

Chop the onions, and sautee with the garlic until soft.

Chop the kolbossy into bite sized pieces and add to the onions and garlic.

Dump in everything else.

Bring to a boil, and let simmer for 15 minutes.

Serve over prepared rice; make cornbread to go with it, if you feel like it.