Fall Lentil Shepherd’s Pie Recipe

Introduction

This Fall Lentil Shepherd’s Pie is a comforting and hearty dish perfect for chilly evenings. Combining tender lentils, roasted butternut squash, and a creamy mashed potato topping, it’s a satisfying vegetarian twist on a classic favorite.

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups vegetable broth for cooking lentils
• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided (for roasting and sautéing)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme, dried or fresh
• 1/2 teaspoon smoked paprika (optional)
• 1 cup mashed potatoes, prepared with butter and milk
• Salt and pepper to taste

Instructions

1. Step 1: Rinse the lentils under cold water. In a large saucepan, combine lentils and vegetable broth. Bring to a gentle boil, then reduce heat, cover, and simmer until lentils are tender and liquid is absorbed, about 20-25 minutes.
2. Step 2: While lentils cook, preheat the oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil and spread on a baking sheet. Roast for 20-25 minutes until soft and caramelized, stirring halfway through.
3. Step 3: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and thyme, cooking for another minute.
4. Step 4: Add roasted squash to the skillet and mash slightly with your spoon. Cook together for about 5 minutes, allowing flavors to meld. Sprinkle in smoked paprika, salt, and pepper to taste.
5. Step 5: Drain any excess liquid from lentils if needed. Fold lentils into the squash mixture and simmer for 5-7 minutes until thickened and well combined.
6. Step 6: Transfer the lentil mixture to a baking dish, spreading evenly. Top with prepared mashed potatoes, smoothing into an even layer.
7. Step 7: Bake in the preheated oven for about 20 minutes until the top is golden and slightly crispy. For extra browning, broil for 2-3 minutes if desired.
8. Step 8: Remove from oven and let rest a few minutes before slicing and serving.

Tips & Variations

• Add grated cheese on top before baking for a richer flavor.
• For extra freshness, sprinkle chopped parsley or other herbs before serving.
• Use sweet potatoes instead of butternut squash for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Drain and rinse them well, then add them directly to the skillet with the roasted squash, reducing the simmering time accordingly.

Is this dish vegan-friendly?

Yes, this recipe is vegan if you prepare the mashed potatoes with plant-based butter and milk alternatives. Otherwise, regular butter and milk provide a creamier texture.

Fall Lentil Shepherd’s Pie Recipe

Print Recipe

★★★★★

5 from 109 reviews

This Fall Lentil Shepherd’s Pie is a comforting and hearty vegetarian dish featuring tender green or brown lentils simmered with roasted butternut squash, aromatic onions, garlic, and thyme, all topped with creamy mashed potatoes and baked until golden and slightly crispy. Perfect as a wholesome autumn meal, it offers a nutritious and flavorful twist on classic shepherd’s pie, using simple ingredients and easy cooking techniques.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Vegetarian, Fall Seasonal
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentil Base

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups vegetable broth for cooking lentils

Vegetables and Seasonings

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme, dried or fresh
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste

Topping

• 1 cup mashed potatoes (prepared with butter and milk)

Instructions

1. Cook the Lentils: Rinse the lentils thoroughly under cold water. In a large saucepan, combine the rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 20-25 minutes until the lentils are tender and most of the liquid is absorbed.
2. Roast the Butternut Squash: While the lentils cook, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Roast for about 20-25 minutes until soft and slightly caramelized, stirring halfway through to ensure even cooking.
3. Sauté Onions and Garlic: In a skillet over medium heat, warm the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and thyme, cooking for an additional minute until the mixture becomes aromatic.
4. Combine Squash and Seasonings: Add the roasted butternut squash to the skillet with the onions. Mash the squash slightly with your spoon to combine textures and flavors. Cook together for about 5 minutes. Sprinkle in the smoked paprika, salt, and pepper to taste, stirring well to incorporate the seasonings.
5. Mix in Lentils: Drain any excess liquid from the cooked lentils if there is any remaining. Fold the lentils gently into the squash mixture in the skillet. Let the mixture simmer together for 5-7 minutes until thickened and well combined.
6. Assemble the Pie: Transfer the lentil and squash filling into a baking dish, spreading it out evenly. Top with an even layer of the prepared mashed potatoes, smoothing with a spatula or spoon to create a level surface.
7. Bake the Shepherd’s Pie: Place the assembled dish in the preheated oven and bake for about 20 minutes until the mashed potato topping is golden and slightly crispy around the edges. For a more browned top, broil for an additional 2-3 minutes, watching carefully to avoid burning.
8. Serve: Remove from the oven and let the pie rest for a few minutes. Slice into wedges and serve warm to enjoy the combination of creamy mashed potatoes with the flavorful lentil and squash filling.

Notes

• For extra richness, sprinkle grated cheese on top of the mashed potatoes before baking.
• Leftovers can be reheated in the oven or microwave and retain their flavor well.
• Garnish with fresh herbs like parsley before serving to add freshness and color.
• You can use either fresh or dried thyme depending on availability.
• Smoked paprika is optional but adds a nice depth of flavor; it can be omitted if preferred.

Keywords: Lentil Shepherd’s Pie, Vegetarian Shepherd’s Pie, Butternut Squash Recipe, Fall Comfort Food, Healthy Vegetarian Dinner