Acorn Shepherd's Pie

Servings 4 Serves


  • 1 tablespoon ghee or use coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic pressed
  • 1 pound lean ground beef
  • 3 cups low sodium beef broth or use homemade
  • 1 14.5-oz. can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 medium stalks celery chopped
  • 2 large carrots peeled and chopped
  • 1 acorn squash peeled, de-seeded and chopped
  • 2 teaspoons sea salt divided
  • 2 teaspoons freshly ground black pepper divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 head cauliflower steamed
  • 3/4 cup unsweetened coconut cream
  • 1/2 teaspoon garlic powder


  • DO-AHEAD TIP: Steam cauliflower.
  • Preheat oven to 375 degrees. Melt the ghee (or coconut oil) in a large skillet with a tight-fitting lid over medium-high heat.
  • Add onion and garlic and cook for 3 minutes. Add ground beef. Cook and stir, breaking up ground beef, until no longer pink.
  • Drain any excess grease from skillet. Add next 6 ingredients (broth through acorn squash) along with half of the salt, half of the pepper, the cumin and the oregano. Stir well to blend. Reduce skillet heat, cover and simmer for 5 to 8 minutes.
  • Transfer mixture to a large pie pan or baking dish and set aside.
  • In a large bowl, place steamed cauliflower, coconut cream, remaining salt, remaining pepper and garlic powder.
  • Use a potato masher to fully combine ingredients as you would for mashed potatoes then spread over beef mixture and bake for 30 minutes or until topping browns just slightly.
  • Allow pie to rest for 10 minutes before serving. Enjoy!


NUTRITION per serving: 602 Calories; 37g Fat; 35g Protein; 36g Carbohydrate; 8g Dietary Fiber; 94mg Cholesterol; 1543mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat. Points: 16
SERVING SUGGESTION: Steamed broccoli spears.
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