Shepherd’s Pie and Acorn Squash

Shepherd's Pie and Acorn Squash |

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Shepherd’s Pie and Acorn Squash

Yield – 4 servings

Preparation Time – 20 minutes

Cooking Time – 60 minutes


  • 6 baking potatoes ($1)
  • 2 Tbsp butter ($.10)
  • 1 cup milk ($.17 )
  • Salt and pepper, to taste
  • 1/2 lb ground beef ($.75)
  • 15 oz can diced tomatoes ($.23)
  • 1 cup frozen corn and peas, thawed ($.25)
  • 1 cup cheese ($.75)
  • 1 acorn squash ($.69)


  • Preheat oven to 350 F.
  • Cut the acorn squash in half. Remove seeds.
  • Place the squash halves cut side down into a glass baking dish with about 1 cup of water. Cover tightly with foil and bake at 350 for an hour.
  • Peel, slice and boil potatoes. When tender, drain and mash with butter, milk and salt and pepper.
  • Brown and drain ground beef. Mix canned tomatoes with ground beef once cooked.
  • Place ground beef and tomatoes in bottom of 8×8 baking dish. Sprinkle thawed peas and corn on top. Spread prepared mashed potatoes over top. Sprinkle cheese on top. Bake at 350 F for 15-20 minutes until hot and cheese is bubbling.
  • Serve Shepherd’s Pie with a side of acorn squash.

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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