Kirsten Dunst, Chris Sullivan And Kelly Make Pumpkin Spice Shepherd's Pie | The Kelly Clarkson Show

Danielle Kartes, author of the "Rustic Joyful Food” cookbook, shows Kirsten Dunst, Chris Sullivan and Kelly Clarkson how to make a pumpkin spice version of shepherd’s pie. Plus, they taste-test pumpkin spice grilled cheese! See the full recipe below!

Fall Harvest Shepherd’s Pie

3 cups cubed pot roast
1 onion diced
1 cup sliced mushrooms
1 cup diced pumpkin
2 tbsp olive oil
1 tbsp butter
3 tablespoons flour
Pinch of nutmeg
Salt and pepper to taste
3 cups whole milk
1 cup beef stock
1/2 cup shredded parmesan cheese

Topping

2 cups roasted fall veggies (see recipe) or 2 cups reserved veggies from the pot roast
4-5 Yukon Gold potatoes
2 cups whole milk
1/2 cup butter
1/2 cup grated parmesan

To make the filling, sauté the meat, pumpkin, onions and mushrooms in the olive oil and butter until the onion is tender for 3-4 minutes. Season with salt and pepper and add the flour. Cook for 2 minutes then add the milk and broth. Cook until the mixture has thickened into a nice gravy. Add the parmesan cheese. Pour into a buttered 9 by 13 casserole dish. In a pot, add the roasted veggies to the cooked Yukon Gold potatoes. Smash with the milk and butter. Season with salt and pepper. Spread the mashed veggies over the top of the gravy mixture. Sprinkle with parmesan cheese. Bake at 350 degrees until the edges are crisp and golden, which is about 30 minutes.

Perfect Pumpkin Pot Roast

1 2/3 lb chuck roast
1 tablespoon olive oil
1 yellow onion sliced
3 large carrots, sliced into thirds
2 sweet potato, cut into thirds
2 cups cubed pumpkin or any squash (keep the slices large)
1 tablespoon butter
1 cup unsalted beef stock
2 sprigs of fresh thyme
Pinch of fresh grated nutmeg
Pinch of chili flakes (optional)

Brew the roast in the olive oil over medium heat for 3-4 minutes per side. Season liberally with kosher salt and pepper. Remove the roast from the pan. Add the chopped fall veggies season up the veggies: add nutmeg, thyme, salt, and pepper. Put the roast on top of the veggies. Pour the beef stock into the pan. Cover with a lid and bake for 3-4 hours in a 300 degree oven. The roast should be fork tender and falling apart. *Tip: If your roast is still tough, just continue cooking until it’s falling apart.

Extra Veggies for Roasting

2-3 sweet potatoes cubed
2-3 large carrots cubed
1 onion diced
2-3 cups cubed pumpkin
2 apples peeled, cored and diced
1-2 tbsp olive oil
Salt and pepper to taste
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
1 teaspoon fresh thyme leaves

Line a baking sheet with parchment and toast everything for an hour along with your roast. This tray of veggies will finish cooking before the roast is finished or you can time it with the cooking time of the roast to finish roughly the same time.

*Tip: You are looking for everything to chopped roughly the same size so it roasts evenly.

*Tip: There is a high sugar content in sweet potatoes, so the onions lend water to the roasting process and help to keep the potatoes from burning. Keep a watchful eye as it all cooks to make sure the sweet potatoes don’t burn.

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