Fall Lentil Shepherd’s Pie Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Fall Lentil Shepherd’s Pie layers hearty green lentils with roasted autumn veggies under fluffy sweet potato mash for vegan comfort perfect for cozy dinners. Ready in 1 hour, it serves 6 with earthy depth and golden crust.

Why This Recipe Works

Green lentils hold shape for meaty texture. Roasted butternut and mushrooms caramelize naturally. Sweet potato mash contrasts savory filling perfectly. Fresh thyme unifies fall flavors. One-dish assembly minimizes cleanup.

Ingredients & Prep

Lentil Filling:

• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 cups butternut squash, cubed
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp fresh thyme
• 1 tbsp soy sauce

Sweet Potato Mash:

• 3 large sweet potatoes, peeled & cubed
• 3 tbsp plant-based butter
• ¼ cup plant milk
• Salt + pepper

Step-by-Step Instructions

1. Cook lentils in broth 25 minutes until tender; drain.
2. Roast squash, carrots, mushrooms at 400°F 20 minutes.
3. Sauté onion, garlic 5 minutes; add tomato paste, thyme, soy sauce.
4. Mix lentils, roasted veggies, sautéed base; spread in 9×13 dish.
5. Boil sweet potatoes 15 minutes; mash with butter, milk, salt.
6. Spread mash over filling; bake 375°F 25 minutes golden.

Flavor Variations

Storage Tips

Refrigerate 4 days; freeze 3 months. Reheat 350°F covered.

FAQs

Watery filling?
Roast veggies first; reduce broth.

Mushy lentils?
Green variety; al dente cook.

Grainy mash?
Hot milk; ricer tool.

Conclusion

Fall Lentil Shepherd’s Pie autumn-hugs comfort cozy perfection.

Fall Lentil Shepherd’s Pie Recipe

Print Recipe

Fall Lentil Shepherd’s Pie layers hearty green lentils with roasted butternut squash, mushrooms, and carrots under creamy sweet potato mash. Warm thyme and rosemary create cozy autumn comfort food perfect for meatless Mondays.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 1 hr 5 mins
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup green lentils dry
• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 cups butternut squash diced
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 2 tbsp tomato paste
• 2 tsp fresh thyme
• 1 tsp fresh rosemary
• 3 cups vegetable broth
• 1 tbsp soy sauce
• Sweet Potato Mash:
• 2 lb sweet potatoes peeled cubed
• 1/4 cup plant milk
• 2 tbsp vegan butter
• Salt and pepper

Instructions

• 1. Cook lentils in 3 cups broth 20 minutes until tender. Drain.
• 2. Boil sweet potatoes 15 minutes until fork tender. Mash with milk, butter, salt, pepper.
• 3. Heat oil in skillet. Sauté onion, carrots, squash 8 minutes. Add mushrooms, garlic, thyme, rosemary 5 minutes.
• 4. Stir in tomato paste 1 minute. Add cooked lentils, soy sauce, 1 cup broth. Simmer 10 minutes.[web:225]
• 5. Transfer to 9×13 baking dish. Spread sweet potato mash. Bake 375°F 25 minutes until golden.

Notes

• Roast squash first for deeper flavor.
• Green lentils hold shape better than red.[web:225]
• Make ahead and refrigerate up to 2 days.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 8g
• Sodium: 720mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 15g
• Protein: 18g
• Cholesterol: 0mg

Keywords: lentil shepherd’s pie, vegan shepherd’s pie, fall lentil pie