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Fall Lentil Shepherd’s Pie Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/lentil-shepherds-pie-sweet-potato-recipe/