Acorn Shepherd'S Pie Recipe

Name: Acorn Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 acorn squash, halved and seeds removed; 1 russet potato, peeled and cut into 1-inch chunks; 2 tablespoons unsalted butter; salt & freshly ground black pepper; 1 yellow onion, finely chopped; 1 stalk celery, finely chopped; 2 garlic cloves, minced; 1 lb ground beef; 1/2 teaspoon dried oregano; 1 (8 ounce) can tomato sauce (can also use a flavored tomato sauce of your choice); 1/4 cup freshly grated parmesan cheese

Servings: persons

3 acorn squash, halved and seeds removed
1 russet potato, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter
salt & freshly ground black pepper
1 yellow onion, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1 lb ground beef
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce (can also use a flavored tomato sauce of your choice)
1/4 cup freshly grated parmesan cheese

1
Preheat oven to 400 degrees F. Place squash, cut side down, on a baking sheet. Roast until soft, about 30 minutes. Remove from oven and set aside four of the halves. Scoop flesh of the remaining two halves into a medium bowl.
2
Meanwhile, place potato in a small saucepan and cover with cold water. Bring to a boil, and reduce heat to a bare simmer. Cook until tender when pierced with a paring knife, 3 to 4 minutes. Drain; add potato to bowl with squash and mash with a fork until smooth. Stir in 1 tablespoon butter; season with salt and pepper.
3
Melt remaining tablespoon butter in a large skillet over medium heat. Add onion; saute until soft and translucent, about 5 minutes. Add celery and garlic, and cook 1 minute. Add beef and oregano, and season with salt and pepper; continue cooking, breaking up beef with a wooden spoon until well browned, about 4 minutes.
4
Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
5
Fill each reserved squash half with about 1/2 cup beef mixture; place in a baking dish. Top each half with about 1/3 cup potato mixture and sprinkle with cheese.
6
Bake until mixture is heated through and tops just begin to brown, 10 to 15 minutes. Remove from oven, let sit for about 5 minutes, and then serve.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 acorn squash, halved and seeds removed, 1 russet potato, peeled and cut into 1-inch chunks, 2 tablespoons unsalted butter, salt & freshly ground black pepper, and more.

Yes, Acorn Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Acorn Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions