Ingredients for Acorn Shepherd's Pie
- 3 medium acorn squash
- 3 medium russet potatoes
- 3 tablespoons unsalted butter
- salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- 1 teaspoon dried oregano
- 1 (8 ounce) can tomato sauce
- 1/2 cup grated Parmesan cheese
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How to Make Acorn Shepherd's Pie
- Preheat oven to 400°F (200°C).
- Cut acorn squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet.
- Roast for 30-40 minutes, or until tender when pierced with a fork.
- Remove from oven and set aside 4 squash halves.
- Scoop the flesh from the remaining 2 squash halves into a medium bowl.
- While squash roasts, place potatoes in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender.
- Drain potatoes and add them to the bowl with the scooped squash flesh.
- Mash with a fork until smooth. Stir in 2 tablespoons of butter, salt, and pepper to taste.
- In a large skillet, melt 1 tablespoon butter over medium heat. Add onion and sauté until softened (about 5 minutes).
- Add celery and garlic, cook for 1 minute.
- Add ground beef and oregano. Season with salt and pepper.
- Cook, breaking up the beef with a spoon, until browned (about 4 minutes).
- Stir in tomato sauce and bring to a boil. Reduce heat and simmer until most of the liquid has evaporated (about 2 minutes).
- Fill each reserved squash half with about 1/2 cup of the beef mixture.
- Place filled squash halves in a baking dish.
- Top each squash half with about 1/3 cup of the mashed potato mixture and sprinkle with cheese.
- Bake for 10-15 minutes, or until heated through and the tops are lightly browned.
- Remove from oven, let sit for 5 minutes, and serve.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
17g
Fat
57g
Carbs
17g
