Acorn Shepherd's Pie

Transform your comfort-food favorites with this irresistible Acorn Shepherd's Pie—a wholesome spin on the classic dish that’s perfect for fall. This recipe combines the natural sweetness of roasted acorn squash and creamy mashed potatoes to create a rich, hearty topping that pairs beautifully with a savory filling of ground beef or plant-based protein, vegetables, and aromatic herbs. Featuring ingredients like diced carrots, celery, frozen peas, and fresh thyme, this dish is a vibrant medley of flavors and textures. It's baked to golden perfection, making it a gorgeous centerpiece for family dinners or cozy gatherings. Whether you’re looking for a gluten-free, dairy-free, or vegetarian version, this recipe adapts effortlessly to your dietary needs while bringing seasonal flair to the table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 Acorn squash
• 3 tablespoons Olive oil
• 1 pound Ground beef or plant-based alternative
• 1 Yellow onion, diced
• 3 cloves Garlic, minced
• 2 Carrots, diced
• 2 Celery stalks, diced
• 1 cup Frozen peas
• 2 tablespoons Tomato paste
• 1 cup Beef or vegetable broth
• 1 tablespoon Worcestershire sauce (optional for plant-based version)
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 large Russet potatoes, peeled and cubed
• 4 tablespoons Butter or plant-based butter
• 0.5 cup Milk or plant-based milk
• 0.25 cup Parmesan cheese or nutritional yeast

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully cut the acorn squashes in half and scoop out the seeds. Drizzle the flesh with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper. Roast for 30 minutes or until tender. Once cooled slightly, scoop out the flesh and set aside.

Step 3

While the squash is roasting, add the peeled and cubed potatoes into a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes and mash with butter, milk, and Parmesan cheese (or nutritional yeast for a vegan version). Set the mashed potatoes aside.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.

Step 5

Add the ground beef (or plant-based alternative) to the skillet. Cook until browned and fully cooked. Drain any excess fat if needed.

Step 6

Stir in the diced carrots, celery, peas, tomato paste, roasted acorn squash, broth, Worcestershire sauce (if using), thyme, salt, and pepper. Let the mixture simmer for 10 minutes till thickened.

Step 7

Transfer the meat and vegetable mixture into a 9x13-inch baking dish or individual oven-safe bowls. Spread the mashed potatoes evenly on top.

Step 8

Place the dish into the oven and bake for 20 minutes, or until the top of the mashed potatoes is lightly golden and bubbling.

Step 9

Let cool slightly before serving. Enjoy your Acorn Shepherd’s Pie!

Nutrition Facts

Serving size	(3363.8g)

Amount per serving	% Daily Value*
Calories	3603.1

Total Fat 192.6g	0%
Saturated Fat 81.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 469.0mg	0%
Sodium 5099.9mg	0%
Total Carbohydrate 353.6g	0%
Dietary Fiber 56.2g	0%
Total Sugars 49.6g
Protein 147.9g	0%

Vitamin D 121.8IU	0%
Calcium 1457.4mg	0%
Iron 25.7mg	0%
Potassium 10453.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 15.8%

Carbs: 37.8%