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Introduction
The humble shepherd's pie has long been a staple of British cuisine, traditionally made with minced lamb and topped with mashed potatoes. This holiday-inspired version, however, takes a detour into vegetarian territory while paying homage to festive flavors. The dish's evolution reflects our modern approach to classic recipes, adapting them to suit healthier lifestyles and diverse dietary preferences. By substituting lentils for meat and introducing butternut squash, we not only create a nutritious alternative but also infuse the dish with the colors and flavors of the holiday season. This Lentil Shepherd's Pie is perfect for those chilly December evenings when you're gathered around the fire with loved ones, offering the warmth of tradition with a contemporary, health-conscious twist.
Ingredients
• 2 cups dried green or brown lentils, rinsed and sorted
• 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup vegetable broth, low-sodium preferred
• 1 14.5 oz can diced tomatoes, with juices
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons vegan butter or additional olive oil
• 1/4 cup unsweetened plant-based milk (such as almond or oat)
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1 tablespoon cornstarch (optional, for thickening)
Step 1:
Preheat oven to 375°F (190°C). Place butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
Step 2:
While squash is roasting, rinse lentils and cook in a large pot of salted water for about 20-25 minutes until tender but not mushy. Drain and set aside.
Step 3:
In a large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
Step 4:
Add minced garlic and cook for another minute. Stir in tomato paste and cook for 2 minutes.
Step 5:
Add vegetable broth, diced tomatoes with juices, thyme, rosemary, and bay leaf. Simmer for 10 minutes.
Step 6:
Stir in cooked lentils and fresh parsley. If mixture is too liquid, mix cornstarch with a little cold water and stir in to thicken. Simmer for 5 more minutes.
Step 7:
Mash roasted butternut squash with vegan butter, plant-based milk, nutmeg, salt, and pepper until smooth.
Step 8:
Transfer lentil mixture to a 9x13 inch baking dish. Spread mashed butternut squash evenly on top.
Step 9:
Bake in the preheated oven for 20-25 minutes until the top is lightly golden and the filling is bubbling.
Step 10:
Let cool for 10 minutes before serving.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the lentil filling and butternut mash a day in advance. Assemble and bake just before serving.
Q: Is this recipe gluten-free?
A: It can be gluten-free if you ensure all ingredients, especially the vegetable broth, are certified gluten-free.
Q: Can I use canned lentils instead of dried?
A: Yes, you can use canned lentils. Drain and rinse them well before using, and reduce the vegetable broth slightly as the mixture will be less absorbent.
• For a gluten-free version, ensure all ingredients, especially the vegetable broth, are certified gluten-free.
• You can substitute sweet potatoes for butternut squash if preferred.
• To save time, use pre-cut butternut squash cubes available in many grocery stores.
• For added protein, you can mix in 1 cup of cooked quinoa to the lentil filling.
• This recipe is naturally vegan and can be made nut-free by using oat milk instead of almond milk.
• Leftover shepherd's pie can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Serve hot, scooping portions to ensure each serving has both the lentil filling and butternut squash topping.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warm throughout.
Start roasting the squash first, then prepare the lentils and filling while it's in the oven to optimize cooking time.
- Don't overcook the lentils; they should be tender but still hold their shape.
- For a smoother butternut topping, use a food processor instead of a potato masher.
- Let the pie rest for 10 minutes after baking to allow it to set, making it easier to serve.
For a lower-carb version, replace half the butternut squash with cauliflower. For added richness, top with a sprinkle of vegan cheese before baking.
Pair with a crisp green salad and a glass of vegan-friendly red wine, such as a Pinot Noir.
Best in fall and winter when butternut squash is in season, but can be enjoyed year-round.
Contains: Celery. May contain traces of nuts if using almond milk. Always check individual ingredients for allergen information.
