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Fall Lentil Shepherd’s Pie

Fall Lentil Shepherd's Pie
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Fall Lentil Shepherd’s Pie is the ultimate comfort food for crisp autumn evenings. This hearty dish features a flavorful filling of seasoned lentils and roasted butternut squash, all topped with a creamy layer of mashed potatoes. It’s not just delicious; it’s also packed with nutrients, making it a wholesome choice for family dinners or gatherings with friends. This vegetarian shepherd’s pie is adaptable to your favorite vegetables and spices, ensuring a satisfying meal that warms both body and soul.

Ingredients

Scale
  • 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)
  • Salt and pepper to taste
  • 1 cup prepared mashed potatoes

Instructions

  1. Cook the Lentils: In a large saucepan, combine lentils and vegetable broth. Bring to a gentle boil, then reduce heat, cover, and simmer until tender (20-25 minutes).
  2. Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil on a baking sheet and roast for 20-25 minutes until soft.
  3. Sauté Aromatics: Heat remaining olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and thyme, cooking until fragrant.
  4. Combine Filling Ingredients: Add roasted squash to the skillet and mash slightly while cooking for about 5 minutes. Season with smoked paprika, salt, and pepper.
  5. Mix Lentils: Drain excess liquid from lentils if necessary. Fold into the squash mixture and simmer for an additional 5-7 minutes.
  6. Assemble the Pie: Transfer filling to a baking dish and top with mashed potatoes, smoothing into an even layer.
  7. Bake: Bake in preheated oven for about 20 minutes until golden brown around edges.

Nutrition

Find it online: https://emmadishes.com/fall-lentil-shepherds-pie/

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