Butternut Squash and Lentil Shepherd’s Pie

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Introduction

This Butternut Squash and Lentil Shepherd’s Pie is a hearty, plant-based alternative to the classic dish. The savory lentil and vegetable filling is topped with a creamy layer of mashed butternut squash, creating a dish that’s both comforting and healthy. Perfect for meal prep or a cozy family dinner!

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Ingredients

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup cooked lentils
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper

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Instructions

1. Roast the Squash
   Preheat your oven to 400°F (200°C). Toss the squash with olive oil and salt. Spread on a baking sheet and roast for 20-25 minutes until tender. Mash into a smooth puree.
2. Prepare the Filling
   Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and carrots until softened, about 5 minutes. Add the cooked lentils, tomato paste, vegetable broth, thyme, and black pepper. Stir well and simmer for 10 minutes. Add the frozen peas and cook for another 2 minutes.
3. Assemble the Pie
   Transfer the lentil mixture to a baking dish. Spread the mashed butternut squash evenly over the top.
4. Bake the Pie
   Bake at 375°F (190°C) for 20 minutes, or until the top is slightly golden.
5. Serve Warm
   Garnish with fresh herbs like parsley or thyme before serving.

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Tips for Success

• For extra richness, add a splash of coconut milk to the mashed squash.
• Use sweet potatoes instead of squash for a different flavor profile.
• Pair with a side salad for a complete meal.