Acorn Squash Shepherds Pie Recipes

SQUASH-TASTIC SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
• Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
• Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
• Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
• Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
• Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!

VEGETARIAN SHEPHERD'S PIE

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
• Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
• Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
• Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

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.

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.

GRANDMA DARCY'S SQUASH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie plate.
• Beat evaporated milk, squash, white sugar, brown sugar, eggs, cinnamon, vanilla extract, and salt together in a bowl using an electric mixer until smooth; pour into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until pie is set, about 30 minutes more.

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.