Fall Lentil Shepherd's Pie (Print-Friendly Format)
Seasoned lentils, roasted squash, and mashed potatoes form a satisfying, vegetable-packed autumn casserole.
# Ingredients You’ll Need:
→ Filling
01 -
1 cup dried green or brown lentils, rinsed and drained
02 -
2 cups vegetable broth
03 -
1 small butternut squash, peeled and cubed
04 -
2 tablespoons olive oil, divided
05 -
1 medium onion, chopped
06 -
2 cloves garlic, minced
07 -
1 teaspoon thyme, dried or fresh
08 -
1/2 teaspoon smoked paprika (optional)
09 -
Salt and freshly ground black pepper, to taste
→ Topping
10 -
1 cup mashed potatoes, prepared with butter and milk
# How to Make It:
01 -
Rinse lentils under cold water. In a large saucepan, combine lentils and vegetable broth; bring to a gentle boil, then reduce heat. Cover and simmer for 20–25 minutes until lentils are tender and broth is absorbed.
02 -
Preheat oven to 200°C. Toss cubed butternut squash with 1 tablespoon olive oil. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until soft and caramelized.
03 -
In a skillet, heat remaining tablespoon olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and thyme; cook for 1 minute until fragrant.
04 -
Add roasted squash to the skillet with onions. Gently mash squash with a spoon and cook for 5 minutes to blend flavours. Add smoked paprika, salt, and pepper, adjusting to taste.
05 -
Drain any excess liquid from cooked lentils. Fold lentils into the squash mixture and simmer for 5–7 minutes until thickened and cohesive.
06 -
Transfer lentil filling mixture into a baking dish and smooth the surface. Top evenly with prepared mashed potatoes, smoothing with a spatula.
07 -
Bake at 200°C for 20 minutes or until the mashed potato topping is golden and edges are crisp. For deeper browning, broil for an additional 2–3 minutes. Let rest briefly, then slice and serve warm.
# Extra Tips:
01 -
For extra richness, sprinkle grated cheese over the mashed potato layer before baking, or garnish with chopped fresh herbs such as parsley after baking. Leftovers can be reheated in the oven or microwave.