Forktionary

Acorn Shepherd's Pie Recipe

This comforting and unique twist on classic shepherd's pie uses roasted acorn squash as individual serving vessels, creating a beautiful and delicious meal-in-one! Savory ground beef, hearty vegetables, and creamy mashed potatoes meet sweet and nutty acorn squash for a flavor explosion. Perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 80 mins
Calories 525.8 kcal
Protein 56g
Rating 5.0 (2 Reviews)
Acorn Shepherd's Pie 97

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

  1. Preheat oven to 400°F (200°C).
  2. Cut acorn squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet.
  3. Roast for 30-40 minutes, or until tender when pierced with a fork.
  4. Remove from oven and set aside 4 squash halves.
  5. Scoop the flesh from the remaining 2 squash halves into a medium bowl.
  6. 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.
  7. Drain potatoes and add them to the bowl with the scooped squash flesh.
  8. Mash with a fork until smooth. Stir in 2 tablespoons of butter, salt, and pepper to taste.
  9. In a large skillet, melt 1 tablespoon butter over medium heat. Add onion and sauté until softened (about 5 minutes).
  10. Add celery and garlic, cook for 1 minute.
  11. Add ground beef and oregano. Season with salt and pepper.
  12. Cook, breaking up the beef with a spoon, until browned (about 4 minutes).
  13. Stir in tomato sauce and bring to a boil. Reduce heat and simmer until most of the liquid has evaporated (about 2 minutes).
  14. Fill each reserved squash half with about 1/2 cup of the beef mixture.
  15. Place filled squash halves in a baking dish.
  16. Top each squash half with about 1/3 cup of the mashed potato mixture and sprinkle with cheese.
  17. Bake for 10-15 minutes, or until heated through and the tops are lightly browned.
  18. Remove from oven, let sit for 5 minutes, and serve.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

17g

Fat

57g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes American Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Low Protein Very Low Carbs Main Dish Beef Easy Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Meat 3 Steps Or Less 4 Hours Or Less