Best 6 Acorn Shepherds Pie Recipes

ACORN SQUASH SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through.Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned.Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through.Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin.Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm. Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through. Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned. Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through. Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin. Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm.
• Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through. Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned. Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through. Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin. Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm.

THE BEST SHEPHERD'S PIE

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.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

SHEPHERD'S PIE IN A HALF-ROASTED SQUASH

Steps:

• Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned. Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper.
• Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft. When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside.
• Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside.
• Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft.
• To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn. Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned. Serve hot with brown gravy.

SHEILA'S SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees.
• In a large skillet, brown the ground beef, onion, and mushrooms until beef is no longer pink and vegetables are wilted. Drain any excess liquid, if necessary.
• Add the soup mix, gravy, garlic powder, pepper and salt (if using); mix well.
• Add the corn, carrots, and peas.
• Place in a 2- or 2-1/2-quart casserole or baking dish that has been coated with nonstick cooking spray. Spread the mashed potatoes evenly over the top and sprinkle with paprika.
• Bake for 25-30 minutes or until heated through.

ACORN SHEPHERD'S PIE

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.