Description
A hearty and nutritious plant-based twist on traditional shepherd’s pie, made with lentils, seasonal vegetables, and creamy mashed potatoes.
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 cup mashed potatoes, prepared
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and set aside. In a large saucepan, combine lentils and vegetable broth, then bring to a gentle boil. Reduce heat, cover, and simmer until lentils are tender, about 20-25 minutes.
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast for about 20-25 minutes until soft.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and thyme, cook for another minute.
- Add roasted squash to the skillet and mash slightly as you cook for about 5 minutes.
- Fold in the lentils into the squash mixture and simmer for 5-7 minutes until well combined.
- Transfer the mixture to a baking dish and spread evenly. Top with mashed potatoes.
- Bake for about 20 minutes or until golden. Broil for 2-3 minutes for extra browning.
- Let rest for a few minutes, slice, and serve.
Notes
For a vegan version, use plant-based butter and milk in the mashed potatoes. You can also add other vegetables like peas or carrots to the filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian