Shepherd’s Pie and Acorn Squash

6 white potatoes ($1)
2 T butter ($.10)
1 cup milk ($.17 )
Salt and Pepper
1/2 lb ground beef ($.75)
1 15 oz can diced tomatoes ($.23) There’s another coupon for these to load on your Kroger card at Shortcuts
1 cup frozen corn and peas ($.25)
1 cup cheese ($.75)
1 acorn squash ($.69)

1. Peel, slice and boil potatoes. When tender, drain and mash with butter, milk and salt and pepper.
2. Brown ground beef. (This week I used 1 1.5 lb ground beef package for 3 meals!) Mix canned tomatoes with ground beef. (I usually make this with kethcup, but thought to try the canned tomatoes this time. Avoid the high fructose corn syrup that’s in most ketchups!). Place ground beef and tomatoes in bottom of 8×8 baking dish. Sprinkle thawed peas and carrots on top. Spread mashed potatoes over top. Sprinkle cheese on top.
3. Split acorn squash in half. Place upside down in baking dish with 1/4 inch of water. Place foil over baking dish (for extra soft squash!). Serve with butter and brown sugar if you like.

Cost $3.94

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  1. Kisha says

    do you know of any other good reciepes for acorn squash? I made some the other day with butter and brown sugar and it was great but need a new one for next week.

  2. Emily says

    This sounds great and I’m going to try it. However, the recipe doesn’t list cook times or temps, and it needs to be proofread a little bit (e.g., the corn in the ingredients list seems to have turned into carrots in the directions!) but other than that, sounds good and looks easy.

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