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Fall Lentil Shepherd’s Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/fall-lentil-shepherds-pie-recipe/