Best Acorn Shepherds Pie Recipes

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ACORN SQUASH SHEPHERD'S PIE RECIPE



Acorn Squash Shepherd's Pie Recipe image

Provided by Sandy / Reluctant Entertainer

Time 45m

Number Of Ingredients 14

3 - 4 cups acorn squash (peeled and cubed)
1-2 capfuls Liquid Smoke
Fresh herbs (sage, rosemary, lemon thyme, sautéed in butter)
1/4 cup pine nuts (optional)
1/4 cup butter + 2 Tbsp.
2 T. olive oil
1 small onion (chopped)
1 lb. lean ground turkey
2-3 garlic cloves (pressed or chopped)
1 tsp. salt (divided)
Dash each garlic powder (onion powder, and black pepper)
2 T. Worchestersire sauce
1 cup gravy
2 cups frozen mixed vegetables (or peas and carrots)

Steps:

  • Preheat oven to 400 degrees.
  • Place squash in a large microwave-safe dish with 1/2 cup water. Cover and cook the squash in the microwave for about 12 minutes, until the squash is tender. Set aside.
  • Meanwhile, heat the olive oil in a medium skillet, adding the onion. Stir occasionally, cook until slightly browned, 2 - 3 minutes.
  • Raise heat to medium high. Add the ground turkey, chopped garlic, 1/4 tsp. of salt, garlic powder, onion powder, and black pepper to the skillet. Cook the turkey thoroughly, about 12 minutes.
  • Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Top with gravy, followed by frozen mixed veggies. Set aside.
  • Drain the excess water from squash and mash well. Sautee the fresh herbs in butter. Add to the squash the liquid smoke, fresh sautéed herbs, pine nuts (optional), 1/4 cup butter, and remaining 1/4 tsp. of salt, and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
  • Bake in the oven until the topping is slightly crispy, approximately 30 minutes.

HEALTHY SHEPHERD'S PIE



Healthy Shepherd's Pie image

Recipe from Women's Health magazine: http://recipes.womenshealthmag.com/Recipe/healthy-shepherds-pie.aspx. Note: In the photos, I forgot to add the asparagus before topping with the remaining squash, so I just added it on top.

Provided by MissingWhiteWings

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 acorn squash
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1 lb 90% extra lean ground beef
1 cup frozen corn kernels
1 teaspoon onion powder
salt
ground black pepper

Steps:

  • Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray.
  • Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes.
  • Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean.
  • Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks.
  • Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper.
  • When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper.
  • To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash.
  • Bake uncovered for 20 minutes, or until warmed through.

Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 2.7, Cholesterol 70.3, Sodium 88, Carbohydrate 23.2, Fiber 3.6, Sugar 0.9, Protein 27.8

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

SHEPHERD'S PIE VI



Shepherd's Pie VI image

This Shepherd's Pie is a layered casserole of beef, carrots, and potato.

Provided by Jacquie

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 13

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
¼ cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
¾ cup beef broth
¼ cup shredded Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  • Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g

BEST SHEPHERD'S PIE



Best Shepherd's Pie image

This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 12

2-1/2 pounds potatoes, peeled and cooked
1 cup sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.

ACORN SHEPHERD'S PIE



Acorn Shepherd's Pie image

This recipe is a meal-in-one dish. I love acorn squash, and was happy to find another way to use it in cooking. Enjoy!

Provided by TasteTester

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
  • 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.
  • 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.

Acorn Shepherds Pie is a delicious and hearty meal that is perfect for colder weather. This dish is a twist on the traditional Shepherds Pie, which commonly uses beef or lamb as the main protein source. Acorn Shepherds Pie instead utilizes acorn squash as the protein substitute. This recipe is a healthier version of the classic comfort food that will leave you feeling satisfied and cozy.

What is Acorn Squash?

Acorn squash is a type of winter squash that is named after its acorn-like shape. It has a distinctive green and orange exterior, and a sweet and savory flavor profile. Acorn squash is packed with nutrients, including vitamin A, vitamin C, potassium, and fiber. It is also low in calories and can be a great alternative to meat-based proteins.

Ingredients

To make Acorn Shepherds Pie, you will need the following ingredients:
For the filling:
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground turkey or beef
  • 2 cups frozen mixed vegetables (carrots, peas, corn)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef or chicken broth
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
For the topping:
  • 2 large potatoes, peeled and chopped
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

Step 1: Prepare the acorn squash filling
Preheat your oven to 400°F. Cut each acorn squash in half lengthwise and scoop out the seeds and strings. Place the squash halves cut-side down on a baking sheet and bake for about 30 minutes, or until the flesh is tender. While the squash is baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for about 2 minutes, or until the onion is translucent. Add the ground turkey or beef and cook until browned, about 5-8 minutes. Add the frozen mixed vegetables to the skillet and cook for another 2-3 minutes. Stir in the tomato paste, Worcestershire sauce, beef or chicken broth, and thyme. Bring the mixture to a simmer and cook for about 10 minutes, or until the liquid has reduced slightly.
Step 2: Prepare the mashed potato topping
While the filling is cooking, place the chopped potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender, about 10-15 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper, and mash the potatoes until they are smooth and creamy.
Step 3: Assemble the Acorn Shepherds Pie
Once the squash is done baking, remove them from the oven and let them cool slightly. Scoop out the flesh from each half and add it to the turkey or beef mixture. Stir to combine. Spread the turkey or beef mixture evenly into a large baking dish. Spoon the mashed potatoes on top of the filling and smooth the surface with a spatula. Bake the Acorn Shepherds Pie for 20-25 minutes, or until the top is golden brown and the filling is hot and bubbly.

Conclusion

If you're looking for a flavorful and healthy twist on a classic comfort food, look no further than Acorn Shepherds Pie. This dish is hearty, comforting, and packed with nutrients. It's a perfect meal for a cozy night in, and it's sure to become a favorite among your family and friends.
Acorn shepherd's pie is a savory dish that combines the flavors of mashed acorn squash, ground meat, and vegetables. This dish is easy to prepare and makes for a great autumn or winter meal. While the classic shepherd's pie recipe typically calls for potatoes, this version substitutes acorn squash for a healthier twist. In this article, we will provide some valuable tips that will help you make the perfect acorn shepherd's pie.

Tip 1: Choosing the Right Acorn Squash

When making acorn shepherd's pie, it's important to select the right acorn squash. Look for ones that are heavy for their size and have a dark green color. The skin should be smooth and free from any blemishes or soft spots. The flesh should be firm and bright yellow-orange in color. Avoid squash that has a dull or brownish color, as it may be overripe and have a stringy texture. Additionally, it's important to store the squash in a cool, dry place until you are ready to use it.

Tip 2: Preparing the Acorn Squash

To prepare the acorn squash for your shepherd's pie, first, you need to cut it in half lengthwise and remove the seeds and stringy parts. Next, brush the flesh with some olive oil and sprinkle it with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake them in a preheated oven until they are tender. Once the squash is cooked, use a spoon to scoop out the flesh and mash it until it's smooth.

Tip 3: Choosing the Meat

Traditionally, shepherd's pie is made with ground lamb. However, you can also use ground beef or turkey. When choosing your meat, look for lean cuts that have a good amount of fat to ensure that your dish is flavorful and juicy. If you're using beef or lamb, go for cuts that have around 15-20% fat. If you're using turkey, select ground turkey with around 7-10% fat.

Tip 4: Adding Vegetables

While the acorn squash is the star of the dish, adding vegetables to your shepherd's pie is an essential step. Classic vegetables to include are carrots, celery, and onions. These vegetables add a depth of flavor to the dish, and their sweetness complements the richness of the meat. Additionally, you can add other vegetables such as peas, corn, or green beans to your shepherd's pie.

Tip 5: Choosing the Right Cheese

Adding cheese to the top of the shepherd's pie adds a creamy and savory element to the dish. When choosing your cheese, go for one that is flavorful but not too overpowering. Commonly used cheeses are cheddar or colby. You can also use a blend of cheeses for a complex flavor profile.

Tip 6: Seasoning the Dish

Seasoning plays a crucial role in any dish, and this is no exception for acorn shepherd's pie. Salt and pepper are essential seasonings to add to the meat and vegetables. You can also add other herbs and spices such as thyme, rosemary, or parsley to your dish. Additionally, a splash of Worcestershire sauce can add a tangy and savory flavor to your shepherd's pie.

Tip 7: Assembling the Dish

Assembling the acorn shepherd's pie is essential to ensure that all the flavors and ingredients are well-distributed. First, spread a layer of mashed acorn squash on the bottom of the baking dish. Next, add a layer of the cooked meat mixture, followed by a layer of cooked vegetables. Repeat the layers until all the ingredients are used up. Finally, top the dish with a layer of cheese and bake until it's golden brown and bubbly.

Tip 8: Experiment with Different Variations

Acorn shepherd's pie is a versatile dish and can be adapted to your liking. You can experiment with different variations by using different types of meat, vegetables, and cheeses. For example, you can substitute the ground meat with shredded rotisserie chicken or turkey. You can also add different types of cheese such as feta or blue cheese. Additionally, you can add different vegetables such as butternut squash, sweet potatoes, or mushrooms.

Conclusion

Acorn shepherd's pie is a delicious and nutritious dish that is perfect for cold autumn and winter nights. By following the tips we provided in this article, you can make the perfect acorn shepherd's pie that is packed with flavor and goodness. Remember to choose the right acorn squash, meat, vegetables, and cheese, and use the correct seasoning to bring out the best in every ingredient. Feel free to experiment with different variations to make the dish your own. Enjoy!

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