Healthy Christmas Lentil Shepherd's Pie with Butternut Squash Mash

• 1 cup green or brown lentils, rinsed and drained

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery sticks, diced

• 2 tablespoons tomato paste

• 1 teaspoon fresh thyme, chopped

• 1 teaspoon fresh rosemary, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 cups vegetable broth

• 1 tablespoon Worcestershire sauce (vegan if necessary)

• 1 cup frozen peas

• 1 large butternut squash, peeled and cubed

• 2 tablespoons unsalted butter or vegan alternative

• 1/4 cup milk or plant-based milk

• 1 pinch of nutmeg

• 1/2 teaspoon salt (for mash)

• 1/4 teaspoon black pepper (for mash)

1. Preheat the oven to 400°F (200°C).


2. Place the cubed butternut squash on a baking sheet, drizzle with a tablespoon of olive oil, and season with a pinch of nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.


3. Roast the squash in the preheated oven for 25-30 minutes until tender and slightly caramelized.


4. In a large pot, add the rinsed lentils and cover with water. Bring to a boil and simmer for 15-20 minutes until tender but not mushy, then drain.


5. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery sticks. Cook for 5-7 minutes until the vegetables are softened.


6. Stir in the tomato paste, chopped thyme, and rosemary. Cook for a further 2 minutes.


7. Add the cooked lentils, vegetable broth, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Simmer for 10 minutes until the flavors meld together.


8. Stir in the frozen peas and cook for an additional 3 minutes. Remove from heat.


9. Once the squash is roasted, remove it from the oven and reduce the temperature to 375°F (190°C).


10. Mash the butternut squash with the unsalted butter and milk until smooth and creamy.


11. Fill the bottom of a baking dish with the lentil mixture, then evenly spread the butternut squash mash on top.


12. Bake in the preheated oven for 20 minutes or until the top is starting to get a golden color.


13. Let it cool for a few minutes before serving.