Fall Lentil Shepherd’s Pie
Indulge in the warmth of Fall Lentil Shepherd’s Pie, a delightful comfort food that’s perfect for chilly evenings. This dish features a savory filling made from protein-packed lentils and roasted butternut squash, all topped with creamy mashed potatoes that create a satisfying contrast. Whether you’re hosting a family dinner or enjoying a cozy night in, this hearty vegetarian option promises to be a crowd-pleaser. With its rustic flavors and nutritious ingredients, it’s not just a meal; it’s an experience that brings everyone together at the table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup dried green or brown lentils
- 2 cups vegetable broth
- 1 small butternut squash
- 1 medium onion
- 2 cloves garlic
- 1 cup mashed potatoes (prepared)
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the lentils: Rinse lentils and combine with vegetable broth in a large saucepan. Bring to a gentle boil, then simmer for about 20-25 minutes until tender.
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil on a baking sheet and roast for 20-25 minutes until soft.
- Sauté onions and garlic in a skillet with olive oil until translucent. Add roasted squash, mash slightly, and season with spices.
- Mix cooked lentils into the squash mixture and simmer for 5-7 minutes.
- Assemble the pie: Spread the lentil filling into a baking dish, top with mashed potatoes, smoothing evenly.
- Bake at 400°F (200°C) for about 20 minutes or until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://madebykiara.com/fall-lentil-shepherds-pie/