Lentil and Butternut Squash Shepherd’s Pie

This Lentil and Butternut Squash Shepherd’s Pie is a hearty vegetarian twist on the classic dish, featuring a savory lentil and vegetable filling topped with creamy mashed butternut squash.

Why You’ll Love This Recipe

Combining protein-rich lentils with sweet, velvety butternut squash, this recipe offers a comforting, nutritious meal that is both satisfying and packed with flavor. It’s perfect for those seeking a meatless alternative without sacrificing taste or texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Brown or green lentils
• Butternut squash
• Onion, chopped
• Carrots, diced
• Celery, diced
• Garlic, minced
• Tomato paste
• Vegetable broth
• Olive oil
• Thyme and rosemary
• Salt and pepper
• Butter or dairy-free alternative
• Milk or plant-based milk

Directions

1. Cook lentils in vegetable broth until tender but not mushy. Drain and set aside.
2. Peel and cube butternut squash, then boil until soft. Mash with butter and milk, seasoning with salt and pepper.
3. In a skillet, sauté onion, carrots, celery, and garlic in olive oil until softened.
4. Stir in tomato paste, herbs, cooked lentils, and season with salt and pepper. Cook for a few minutes until flavors meld.
5. Transfer lentil mixture to a baking dish, spread mashed squash evenly on top.
6. Bake at 375°F (190°C) for 25-30 minutes until the top is golden.

Servings and Timing

Serves 6, preparation and cooking time approximately 1 hour.

Variations

• Use sweet potatoes instead of butternut squash for a different flavor.
• Add mushrooms to the filling for extra umami.
• Incorporate cheese into the topping for added richness.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use red lentils?

Red lentils can become mushy; brown or green lentils hold their shape better.

Is this recipe vegan?

Use dairy-free butter and plant-based milk to make it vegan.

Can I prepare it ahead of time?

Yes, assemble and refrigerate before baking.

How do I prevent the topping from drying out?

Cover with foil during baking, removing the last 5-10 minutes to brown.

Can I freeze the shepherd’s pie?

Yes, freeze before or after baking and thaw thoroughly before reheating.

What other vegetables can I add?

Peas, corn, or green beans work well.

How thick should the mashed squash be?

Smooth and spreadable, not too runny.

Can I use canned lentils?

Yes, but reduce cooking time and adjust seasoning.

How to add more flavor?

Add smoked paprika or a splash of soy sauce to the filling.

Can I substitute with other herbs?

Oregano, sage, or marjoram are good alternatives.

Conclusion

Lentil and Butternut Squash Shepherd’s Pie is a wholesome and comforting dish that satisfies with its rich flavors and textures, making it an excellent meat-free main course.

Print