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10 FOUR SEASONS BREEZE | OCTOBER 2015 • 1 1/4 pounds cubed peeled baking pumpkin, butternut or kabocha squash • 1 Tbsp. olive oil • 1 1/4 lbs. lamb or beef stew meat, cut into bite-size pieces • 1 tsp. kosher salt, divided • 1/4 tsp. pepper • 1 medium onion, cut into wedges • 2 garlic cloves, chopped • 2 medium carrots, peeled and cut into 1/2" widths • 4 ounces medium mushrooms, stems removed • 1/8 cup flour • 1/4 cup red wine • 1/2 cup beef broth • 1/3 cup cream • 1 Tbsp. chopped flat-leaf parsley Directions Total Time: 2 hours. • Serves: 2-3 Chef's Corner By Randy Balt ingreDients Pumpkin shepherd's Pie The pumpkin, a delicious cultivar of the squash plant, is harvested September through October. This recipe uses a brilliant orange roasted pumpkin, instead of the traditional mashed- potato topping, giving new life to the classic English pub grub. 1. Preheat oven to 400° with a rack in top third of oven. Put pumpkin on a greased rimmed baking sheet. Roast pumpkin, covered, until tender when pierced with a fork, 20 to 25 minutes. 2. Meanwhile, heat oil in a large, wide pot over high heat. Add lamb, 1/2 tsp. salt, and the pepper. Cook, stirring as needed, until meat is browned on all sides. Add onion and garlic and cook until vegetables are starting to soften, about 3 minutes. Transfer lamb mixture with juices to a bowl; add carrots and mushrooms. 3. Reduce heat to medium-low. Add flour to same pot and cook, whisking constantly, until flour smells toasted, about 1 minute. Pour in wine and broth and simmer, stirring frequently, until thickened, about 4 minutes. Pour over lamb mixture, stirring to combine. Spoon mixture into 6 individual ramekins. 4. Mash pumpkin in a bowl with remaining 1 tsp. salt and 1/3 cup cream, adding more cream if needed until mixture is consistency of mashed potatoes. Dollop over lamb. 5. Bake until browned and sauce is bubbling, about 30 minutes. Let sit 10 minutes; sprinkle with parsley. 6. Make ahead: Complete through step 4, then chill, covered, up to 2 days. Bake 55 minutes.