This healthier fall edition of a traditional Sheperd’s Pie features tasty mushrooms and meat topped with sweet and creamy mashed buttercup squash. A delicious, hearty, and comforting family meal.
Fall is the season of cozy and colourful foods
As the temperatures drop, the leaves start to turn color, and the days get shorter, we’re faced with the fact that the summer is ending, and the fall is coming. I love the hot and careless summer days spent outdoors (find all the benefits of spending time outdoors here). However, I also love the feeling of a fresh start that comes with the fall.
And, of course, I love all the fall food! From pumpkin pie spice flavored coffee, to sweet and savory recipes featuring freshly picked apples (like this delicious grain-free apple bread or this coconut flour French apple cake) and pears (such as this pear and ginger jello with beef gelatin), colorful berry jams (like this partridge berry jam), and, needless to say, squashes and pumpkins!
With the days getting shorter and colder, I also find myself more motivated to spend time in the kitchen, cooking and baking delicious foods for my family. Fall foods, in my opinion, must be hearty, warm, comforting, and full of nutrients. We need all the help getting ready for the colder months both physically and mentally!
Bone broth is a must for the colder season because of all its precious nutrients and healing properties. You can add bone broth to any soup or stew, or any other recipe that calls for a liquid, including this delicious Sheperd’s Pie!
Shepherd’s Pie with Mushrooms and Squash: a fall-inspired variation of a classic Sheperd’s Pie
A Sheperd’s Pie is a comforting food by definition. With a protein- and taste-filled base made with meat, vegetables, broth, and herbs, and a creamy, indulgent top of mashed potatoes, butter, and cheese, you can never go wrong with a Sheperd’s Pie! They make perfect comforting family meals, and are also great to impress your guests.
For this fall-variation of a more classic Sheperd’s Pie, I decided to enrich the filling with freshly picked chanterelle mushrooms, and substitute the potato topping with a buttercup squash one. From the taste to the colors, this Sheperd’s Pie immediately calls for fall!
A nutritionally-superior Sheperd’s Pie variation
Nutrition-wise, this variation also results in a Sheperd’s Pie that is lower in carbs and calories, and higher in nutrients than the classical recipe. This is thanks to the higher nutritional value of winter squashes compared to potatoes.
Despite both being starchy vegetables, winter squashes have about half of the calories and carbs than potatoes. Squash is overall superior in terms of vitamin and mineral content (especially beta-carotene and calcium). Winter squash also has a lower glycemic index compared to potatoes, which makes it a healthier choice to keep your blood sugar and energy levels consistent.
Finally, potatoes contain high amounts of antinutrients such as saponins and lectins, which interfere with our body’s digestion and nutrient absorption, and can trigger inflammation and increase the chances of leaky gut, when consumed in excess.
This recipe is perfect for everyone following a grain-free or Primal diet!
Ingredients for this Shepherd’s Pie with Mushrooms and Squash
Ground beef. Provides protein and richness; beef is traditional, but lamb, venison, or mixed meats also work.
Onion. Adds flavor and sweetness. Any kind of onion will do.
Chanterelle mushrooms. Earthy and rich, perfect for fall. If you don’t have chanterelle you can also use cremini, or portobello mushrooms.
Bone broth. Keeps the filling moist and adds nutrition. You can also use water.
Buttercup or kabocha squash. Replaces potatoes for a creamy, nutrient-rich topping.
Butter. Adds richness and creaminess to the squash topping.
Egg yolk. Enriches and helps bind the squash topping.
Sea salt. Essential for flavor.
Garlic (optional). For extra flavor and depth in the filling.
Spices and herbs: I used parsley, green onion, sage, rosemary, and black pepper. You can customize according to your taste. Fresh or dry will work.
Grated parmesan cheese (optional). For a flavorful, golden topping.
Tool you May Need
Cutting board and knife(s).
Instant Pot (optional).
Cast iron skillet.
How to make this Shepherd’s Pie with Mushrooms and Squash
Step 1: Gather and prepare all ingredient. Wash your squash under running water, rubbing away any dirt. Chop the onion, garlic (if using), and mushrooms.
Step 2: Turn the Instant Pot to Sauté and melt 2 tablespoons of butter. Add the onion, garlic, and mushrooms, stir, and cook for about 5 minutes until softened.
Step 3: Pour in 1 cup of bone broth (or water). Scrape down the sides to loosen any bits, then turn off Sauté mode.
Step 4: Set the Instant Pot rack over the mushroom mixture and place the whole squash on top. Lock the lid and cook on Pressure Cook for 15 minutes (longer if your squash is larger).
Step 5: Quick-release the pressure. Carefully remove the squash with the rack and set it aside to cool slightly.
Step 6: Heat a cast iron skillet over medium-high and melt 1 tablespoon of butter. Add the ground meat along with the mushroom mixture (and all its liquid) from the Instant Pot.
Step 7: Stir in salt, pepper, and herbs (I like green onion, parsley, sage, and rosemary). Cook for about 10 minutes, stirring often, until most of the liquid has evaporated.
Step 8: While the meat cooks, cut the squash in half. Scoop out the seeds and peel off the skin. Mash the flesh in a bowl with 3 tablespoons of butter, 1 egg yolk, and salt to taste until smooth and creamy. Preheat your oven to 350°F (175°C).
Step 9: Spread the meat mixture evenly in the skillet. Top with the mashed squash, smoothing it out with a spatula. Use a fork to create a rustic pattern if you like, and sprinkle with parmesan cheese (optional).
Step 10: Bake for about 25 minutes, or until the top is golden brown. Serve warm.
Notes
You can use any ground meat—lamb is especially flavorful here.
Try different mushrooms, wild or cultivated, for unique flavor.
Always taste both the filling and topping before assembling to adjust seasoning.
If the squash isn’t tender after pressure cooking, return it to the Instant Pot for another 5 minutes.
No Instant Pot? Cook the mushrooms directly in your cast iron pan (about 20 minutes until soft), then add the meat. Roast the whole squash in the oven at 400°F for 20–30 minutes, or until tender throughout.
If you try this recipe, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved this recipe!
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Shepherd’s Pie with Mushrooms and Squash
Equipment
- 1 cast iron skillet or casserole dish
- 1 Instant Pot pressure cooker optional
Ingredients
- 2 pounds (~1 kg) of ground beef or other meat
- 1/2 onion
- 1/2 pound (~250 grams) of chantarelles or other mushrooms
- 1 cup of bone broth or water
- 1 small (2-3 pounds) buttercup or kabocha squash
- 6 tablespoons (~80 grams) of butter
- 1 egg yolk
- Sea salt to taste
- 1 or 2 cloves of garlic optional
- Spices and herbs to taste parsley, green onion, sage, rosemary, black pepper
- Grated parmesan cheese optional
Instructions
- Prep the ingredients. Wash your squash under running water, rubbing away any dirt. Chop the onion, garlic (if using), and mushrooms.
- Start the vegetables. Turn the Instant Pot to Sauté and melt 2 tablespoons of butter. Add the onion, garlic, and mushrooms, stir, and cook for about 5 minutes until softened.
- Pour in 1 cup of bone broth (or water). Scrape down the sides to loosen any bits, then turn off Sauté mode.
- Cook the squash. Set the Instant Pot rack over the mushroom mixture and place the whole squash on top. Lock the lid and cook on Pressure Cook for 15 minutes (longer if your squash is larger).
- Quick-release the pressure. Carefully remove the squash with the rack and set it aside to cool slightly.
- Brown the meat. Heat a cast iron skillet over medium-high and melt 1 tablespoon of butter. Add the ground meat along with the mushroom mixture (and all its liquid) from the Instant Pot.
- Stir in salt, pepper, and herbs (I like green onion, parsley, sage, and rosemary). Cook for about 10 minutes, stirring often, until most of the liquid has evaporated.
- Prepare the topping. While the meat cooks, cut the squash in half. Scoop out the seeds and peel off the skin. Mash the flesh in a bowl with 3 tablespoons of butter, 1 egg yolk, and salt to taste until smooth and creamy. Preheat your oven to 350°F (175°C).
- Assemble. Spread the meat mixture evenly in the skillet. Top with the mashed squash, smoothing it out with a spatula. Use a fork to create a rustic pattern if you like, and sprinkle with parmesan cheese (optional).
- Bake for about 25 minutes, or until the top is golden brown. Serve warm.
Notes
- You can use any ground meat—lamb is especially flavorful here.
- Try different mushrooms, wild or cultivated, for unique flavor.
- Always taste both the filling and topping before assembling to adjust seasoning.
- If the squash isn’t tender after pressure cooking, return it to the Instant Pot for another 5 minutes.
- No Instant Pot? Cook the mushrooms directly in your cast iron pan (about 20 minutes until soft), then add the meat. Roast the whole squash in the oven at 400°F for 20–30 minutes, or until tender throughout.
