Print

Fall Lentil Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

Fall Lentil Shepherd’s Pie is a cozy, plant-based twist on a classic comfort dish. Featuring tender green lentils simmered in vegetable broth, roasted butternut squash, sautéed onions and garlic with aromatic thyme and smoked paprika, all topped with creamy mashed potatoes, this hearty casserole is perfect for chilly autumn evenings. The layering and baking meld flavors beautifully, creating a satisfying and nourishing meal that celebrates the season’s bounty.

Ingredients

Scale

Lentils and Broth

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

Roasted Butternut Squash

  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil

Sautéed Aromatics

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme, dried or fresh
  • 1/2 teaspoon smoked paprika (optional)

Topping and Seasoning

  • 1 cup mashed potatoes, prepared with butter and milk
  • Salt and pepper to taste

Instructions

  1. Cook Lentils: Rinse the lentils under cold water and set aside. In a large saucepan, combine the lentils and vegetable broth, then bring to a gentle boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender and most of the liquid is absorbed.
  2. Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in 1 tablespoon olive oil and spread evenly on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the squash is soft and caramelized.
  3. Sauté Onions and Garlic: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and thyme, cooking another minute until fragrant.
  4. Combine Squash and Aromatics: Add the roasted butternut squash to the skillet. Mash the squash slightly while cooking for about 5 minutes to allow the flavors to meld. Sprinkle in smoked paprika, salt, and pepper, adjusting the seasoning to your taste.
  5. Mix Lentils and Squash: Drain any excess liquid from the lentils if needed. Fold the cooked lentils into the squash mixture and 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 into an even layer. Top with prepared mashed potatoes, smoothing the surface evenly with a spatula or spoon.
  7. Bake: Bake in the preheated oven for about 20 minutes until the mashed potato topping is golden and edges are slightly crispy. Optionally, broil for 2-3 minutes to enhance browning.
  8. Rest and Serve: Remove from the oven and let rest for a few minutes before slicing. Serve warm for a comforting fall meal.

Notes

  • Feel free to add grated cheese on top before baking for extra richness.
  • Leftovers reheat well in the oven or microwave.
  • For extra flavor, sprinkle fresh herbs such as parsley before serving.
  • This dish is perfect for embracing the cozy vibes of fall and works wonderfully as a make-ahead meal.

Keywords: Fall Lentil Shepherd's Pie, vegetarian shepherd's pie, butternut squash recipe, lentil casserole, autumn comfort food, mashed potato topping, plant-based main dish

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