× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Boo! Pumpkin and Potato Stew

This spooky and cute recipe for Boo! Pumpkin and Potato Stew makes a ghoulishly good Halloween feast!

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: BakedBoiledPan FriedMashed


Main Dish

Prep Time

45 Mins

Cook Time

35 Mins


Serves 6


This spooky and cute recipe for Boo! Pumpkin and Potato Stew makes a ghoulishly good Halloween feast!



For potatoes

  • 4 large russet potatoes, peeled and chopped
  • 1/2 cup whole milk
  • 2 ounces cream cheese
  • 2 tablespoons unsalted butter
  • Kosher salt and black pepper

For stew

  • 2 tablespoons olive oil
  • 1 1/2 pounds beef stew meat
  • Kosher salt and black pepper
  • 3 ½ cups cubed baking pumpkin (1/2-inch pieces)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • ½ cup whole milk
  • 1 cup frozen peas, plus extra for garnish


For the potatoes

  1. Place potatoes in a large pot and cover them with water. Bring to a boil and cook until potatoes are fork tender.
  2. Drain and place them in the bowl of a stand mixer (or in a regular bowl and use a handheld mixer or mash by hand). Add the milk, cream cheese and butter and beat until smooth.
  3. Season with salt and pepper to taste and set aside

For the stew

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef, season with salt and pepper, and brown on all sides.
  3. Add the pumpkin, onions and garlic and cook until softened, about 10 minutes.
  4. Add the tomato paste and mix. Cook for an additional 1 to 2 minutes.
  5. Transfer the mixture to a large bowl and return the pot to the stove. Lower the heat to medium-low and add the butter. Once the butter is melted, add the flour to the pot and whisk for about 1 minute.
  6. Add the beef broth and milk and whisk until thickened over a simmer, about 5 minutes. Add the beef mixture back into the pot with the peas and stir to combine.
  7. Spoon the mixture into a large cast-iron skillet or baking dish.
  8. Bake for 20 to 25 minutes, until the pumpkin is tender and the sauce is bubbling. Remove from the oven and let sit for 10 minutes to cool.
  9. Place the mashed potatoes in a pastry bag or a plastic bag with the end snipped off. Pipe potatoes in the shape of a ghost on top of the stew. Garnish with the peas as the “eyes.”


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Gina at Running to the Kitchen

Visit Website

Nutrition Facts Per Serving









Vitamin C










Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up