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Fall Lentil Shepherd’s Pie

Spinach & Cranberry Stuffed Chicken Breasts
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Warm up your autumn evenings with this delightful Fall Lentil Shepherd’s Pie. This hearty and nutritious dish features a robust filling of seasoned lentils, roasted butternut squash, and aromatic spices, all enveloped beneath a creamy layer of mashed potatoes. Perfect for family dinners or cozy gatherings, this vegetarian shepherd’s pie offers a satisfying meal that combines comfort and health in every bite. Easy to prepare and great for leftovers, it allows for customization with your favorite vegetables, making it a versatile option for all palates.

Ingredients

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  • 1 cup dried green or brown lentils
  • 2 cups vegetable broth
  • 1 small butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons olive oil
  • 1 cup mashed potatoes

Instructions

  1. Rinse the lentils under cold water. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender.
  2. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil and roast on a baking sheet for about 20-25 minutes until soft.
  3. In a skillet, heat remaining olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes), then add garlic and thyme for an additional minute.
  4. Stir in roasted squash, slightly mashing it as you cook for about 5 minutes. Season with smoked paprika, salt, and pepper.
  5. Mix the cooked lentils into the squash mixture and simmer until thickened (about 5-7 minutes).
  6. Transfer the filling to a baking dish and top with prepared mashed potatoes. Bake for about 20 minutes until golden on top.

Nutrition

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