Pumpkin Shepherd's Pie with Cranberry Salad

Reprinted from The Fresh 20 by Melissa Lanz. Copyright © 2013. Published by William Morrow Cookbooks.

Pumpkin Shepherd's Pie with Cranberry Salad

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    1 tablespoon olive oil 1/4 teaspoon sweet paprika
    1/2 medium onion, roughly chopped 1 pound lean ground turkey or beef
    3 cloves garlic, minced 6 cups baby spinach
    1 one-inch piece of fresh ginger, grated 3 large egg whites
    2 medium carrots, peeled and chopped Flesh from roasted pumpkin, mashed (about 2 cups)
    1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper
    3/4 teaspoon kosher salt 1/2 cup dried cranberries
    1/4 teaspoon black pepper


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    • 1

      Preheat the oven to 350°F.

    • 2

      Heat the oil in a medium skillet over medium-high heat. Add the onion, garlic, ginger, and carrots and sauté until slightly browned, about 5 minutes. Season with the cumin, salt (1/2 teaspoon), pepper, and paprika.

    • 3

      Add the ground meat and brown until no longer pink.

    • 4

      Toss in the baby spinach (2 cups) to wilt and transfer to a greased 8-x-8-inch baking dish.

    • 5

      Using a handheld mixer, whisk the egg whites in a large bowl until stiff.

    • 6

      In a medium bowl, combine the pumpkin with the cayenne and salt (1/4 teaspoon). Fold in the egg whites.

    • 7

      Spread the topping over the filling. Bake for 20 minutes, until golden on top.

    • 8

      For the cranberry salad, toss all the ingredients together in a medium bowl (4 cups baby spinach). Chill and serve.

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