In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2008


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler.

  • Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.

  • Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.

  • Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.


Equipment: Four 10-ounce broiler-safe ramekins

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

310 calories; protein 29.2g 58% DV; carbohydrates 20.4g 7% DV; dietary fiber 5.5g 22% DV; sugars 6.6g; fat 12.8g 20% DV; saturated fat 4.6g 23% DV; cholesterol 71.1mg 24% DV; vitamin a iu 11102.6IU 222% DV; vitamin c 19.5mg 32% DV; folate 93.1mcg 23% DV; calcium 176mg 18% DV; iron 4.4mg 25% DV; magnesium 74.2mg 27% DV; potassium 902.1mg 25% DV; sodium 786.2mg 31% DV; thiamin 0.1mg 10% DV.

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
substitute I use the ground soy a lot in place of ground beef and have not had a problem with any recipes. All you do is heat the ground soy you don't need to cook it. Tastes just like ground beef. Read More
Rating: 5 stars
Best home Shepherd's Pie yet! I changed this dish just a bit: added about 1/2 cup of julienned carrots 1/2 cup of corn boiled and mashed 2 large sweet potatoes for the spread and added an extra tablespoon of tomato paste to the meat mixture....oh and broiled in a glass pie dish. SO YUMMY!!!! I think next time I'll add some peas as well. I will MOST DEFINATELY be making this again....the whole family loved it! Pros: Great flavor easy to make...will make again! Read More
Rating: 5 stars
I made this with a couple of substitutions. I used mashed boiled potatoes (nothing else but what recipe called for) and I used a little more onion. I was worried at my husband's response to a "healthier" option but he really liked it! Good enough to go back for seconds!!! Thanks!! Read More
Rating: 5 stars
Delicious (and healthy) I love this recipe! I add quite a few more veggies to it which makes it a little healthier and stretches the meat farther. I add diced carrots zucchini and yellow squash plus some frozen peas. Sometimes will also add bell pepper if I have some on hand. I don't think broccoli or cauliflower would be as good in this but most other veggies that I have added worked well. Hope you enjoy! Pros: Tastes great and good portion control Cons: None Read More
Rating: 2 stars
Except that this recipe is not shepherd's pie - it is Cottage Pie. Shepherd's Pie (i.e. Sheep herder) is made with Lamb; Cottage Pie is made with Beef. Read More
Rating: 5 stars
I made this last winter and I cannot wait for it to get cool outside so I can make again. Loved it. Read More
Rating: 4 stars
Everyone loved it I made this as one large casserole and it was delicious. The only think I changed was to add some worcestershire sauce to the meat because I found it to be a little bland. Pros: Healthy easy Cons: Needed a little more flavor Read More
Rating: 4 stars
So I made my own purée. I used frozen butternut squash baked it on olive oil and put it through the food processor. Added a bit of water butter salt and garlic powder. I also baked as a whole pie because I didn't wanna buy ramekins. I thought it was okay. My husband liked it. I asked if he would eat it again and he said yes! Another recipe to go into rotation. Read More
Rating: 5 stars
Great with substitutes I used ground turkey and a 3-part combination of the pureed squash sweet potato and carrot. And I like the top layer to be more mash then puree so I don't over-blend. It reminds me more of original shepherd's pie with a thicker layer on top. Other than that I stuck to the recipe. We loved it. Read More