Fall Lentil Shepherd’s Pie is a delightful twist on the classic dish that warms your heart and satisfies your hunger with comfort and flavor. This recipe beautifully combines the earthiness of lentils with the sweetness of roasted butternut squash, making it the perfect autumn meal. If you’re looking for a hearty, healthy, and comforting dish, this shepherd’s pie is a fantastic choice.
Why Make This Recipe
There are numerous reasons to consider making Fall Lentil Shepherd’s Pie. First and foremost, it’s a wonderful vegetarian option that doesn’t compromise on taste or texture. Lentils are packed with protein, making this dish both filling and nutritious. The addition of butternut squash provides a subtle sweetness and vibrant color, making every bite a joyful experience.
Furthermore, this shepherd’s pie is highly customizable. You can adjust the seasonings to suit your palate or throw in some additional vegetables for added nutrition. Whether you’re preparing a cozy family dinner or looking to impress guests at a gathering, this recipe is sure to win hearts with its comforting flavors.
How to Make Fall Lentil Shepherd’s Pie
Making Fall Lentil Shepherd’s Pie is a straightforward process that can be accomplished in a few simple steps. You’ll be pleasantly surprised by how easy it is to create a dish that tastes so indulgent!
Ingredients:
- 1 cup dried green or brown lentils (rinsed and drained)
- 2 cups vegetable broth (for cooking lentils)
- 1 small butternut squash (peeled and cubed)
- 2 tablespoons olive oil (divided, for roasting and sautéing)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon thyme (dried or fresh)
- 1/2 teaspoon smoked paprika (optional, adds depth)
- 1 cup mashed potatoes (prepared with butter and milk)
- Salt and pepper to taste
Directions:
-
Rinse the lentils under cold water and set aside. In a large saucepan, combine lentils and vegetable broth, then bring to a gentle boil. Reduce heat, cover, and simmer until lentils are tender and water is absorbed, about 20-25 minutes.
-
While the lentils cook, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast for about 20-25 minutes until soft and slightly caramelized, stirring halfway through.
-
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and thyme, cooking for another minute until aromatic.
-
Add the roasted squash to the skillet and mash slightly with your spoon as you cook, allowing the flavors to combine for about 5 minutes. Sprinkle in smoked paprika, salt, and pepper, adjusting the seasoning to taste.
-
Drain any excess liquid from the cooked lentils if necessary, then fold the lentils into the squash mixture. Simmer together for 5-7 minutes until thickened and well combined.
-
Transfer the lentil filling into a baking dish and spread evenly. Top with prepared mashed potatoes, smoothing into a level layer using a spatula or spoon.
-
Bake in the preheated oven for about 20 minutes, or until the top is golden and slightly crispy around the edges. If desired, broil for an additional 2-3 minutes to enhance browning.
-
Remove from the oven and let rest for a few minutes. Slice and serve the comforting, hearty wedge, enjoying the blend of creamy mashed topping and flavorful lentil filling.
Pro Tips for Success with Fall Lentil Shepherd’s Pie
-
Use fresh herbs: If possible, opt for fresh thyme instead of dried for a burst of freshness and flavor. It complements the sweetness of the squash beautifully.
-
Customize the topping: Feel free to mix in some grated cheese with your mashed potatoes for an extra layer of flavor. Cheddar or gouda works well!
-
Add extra veggies: Incorporate some chopped carrots or celery into the lentil filling for added nutrition and texture.
-
Be generous with the seasoning: Don’t shy away from adjusting the salt, pepper, and smoked paprika to your liking; these can greatly affect the overall flavor of your pie.
-
Let it rest: Allowing the pie to sit for a few minutes before serving makes it easier to slice and helps the flavors meld together.
Flavor Variations for Fall Lentil Shepherd’s Pie
-
Spicy Kick: For a spicy variation, stir in some diced jalapeños or sprinkle red pepper flakes into the lentil filling.
-
Herb-Infused: Experiment with different herbs like rosemary or oregano in place of thyme for a varied flavor profile.
-
Creamy Layer: Blend in some cream cheese or sour cream with the mashed potatoes for a rich and creamy topping.
-
Mushroom Medley: Sauté some chopped mushrooms along with the onions for an earthy depth that complements the lentils perfectly.
-
Nutty Crunch: Top your shepherd’s pie with a sprinkle of crushed nuts, like walnuts or almonds, before baking for an added crunch.
Serving Suggestions for Fall Lentil Shepherd’s Pie
Fall Lentil Shepherd’s Pie pairs well with various sides for a complete meal. Consider serving it alongside a fresh garden salad drizzled with a light vinaigrette to balance the richness. Roasted vegetables, such as Brussels sprouts or green beans, can also make a nutritious complement. For a heartier meal, some crusty whole-grain bread would be perfect for scooping up the pie!
Storage and Freezing Instructions for Fall Lentil Shepherd’s Pie
If you find yourself with leftovers, you’ll be pleased to know that Fall Lentil Shepherd’s Pie stores wonderfully. Simply cover it tightly with plastic wrap or aluminum foil and refrigerate for up to four days. When you’re ready to enjoy it again, reheat in the oven until warmed through.
For longer-term storage, you can freeze the shepherd’s pie before baking it. Wrap it securely in plastic wrap, then aluminum foil, and it can be stored in the freezer for up to three months. When you’re ready to bake, simply thaw it in the refrigerator overnight and bake as directed.
Nutrition Facts (Per Serving)
| Nutritional Element | Value |
|———————|————–|
| Calories | 350 |
| Protein | 12g |
| Carbohydrates | 50g |
| Fat | 10g |
| Fiber | 12g |
| Sodium | 320mg |
FAQ About Fall Lentil Shepherd’s Pie
Can I make Fall Lentil Shepherd’s Pie vegan?
Absolutely! To keep this recipe vegan, simply ensure that your mashed potatoes are made with plant-based butter and milk. The rest of the ingredients are already vegan-friendly.
Can I use other types of lentils for this recipe?
While green or brown lentils are recommended for their texture and cooking time, you can experiment with red lentils. Keep in mind that red lentils will cook faster and may yield a softer consistency.
How do I make fall lentil shepherd’s pie gluten-free?
This recipe is naturally gluten-free, so you’re all set! Just be sure to double-check that any pre-made mashed potatoes or vegetable broth you use are certified gluten-free.
What can I use instead of butternut squash?
If butternut squash isn’t available, feel free to substitute it with sweet potatoes or even carrots. Both options will provide a similar sweetness to the dish.
How can I tell when the lentils are cooked?
The lentils should be tender and the liquid should be mostly absorbed. If they’re still hard, continue to simmer and check every few minutes until they reach your desired texture.
Can I prepare this pie in advance for a dinner party?
Definitely! You can prep the entire dish ahead of time and either refrigerate it before baking or freeze it for later. Just make sure to adjust the cooking time if it’s been refrigerated.
H2: Final Thoughts
Fall Lentil Shepherd’s Pie is everything you want in a cozy autumn meal—rich, hearty, and delightfully satisfying. Packed with protein and nutrients, it’s an excellent choice for both vegetarians and meat lovers looking for something different. With simple ingredients and straightforward steps, this recipe is perfect for any home cook. So gather your loved ones, cozy up with this flavorful pie, and enjoy the warmth it brings to your table. Happy cooking!
Print
Fall Lentil Shepherd’s Pie
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful vegetarian twist on the classic dish combining lentils and roasted butternut squash for a cozy autumn meal.
Ingredients
- 1 cup dried green or brown lentils (rinsed and drained)
- 2 cups vegetable broth
- 1 small butternut squash (peeled and cubed)
- 2 tablespoons olive oil (divided)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon thyme (dried or fresh)
- 1/2 teaspoon smoked paprika (optional)
- 1 cup mashed potatoes (prepared with butter and milk)
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and set aside. In a large saucepan, combine lentils and vegetable broth, bringing to a gentle boil. Reduce heat, cover, and simmer until lentils are tender and water is absorbed, about 20-25 minutes.
- While the lentils cook, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil and spread on a baking sheet. Roast for about 20-25 minutes until soft and slightly caramelized.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and thyme, cooking for another minute.
- Add the roasted squash to the skillet and mash slightly as you cook for about 5 minutes. Season with smoked paprika, salt, and pepper.
- Drain excess liquid from the cooked lentils and fold into the squash mixture. Simmer together for 5-7 minutes.
- Transfer the lentil filling into a baking dish and spread evenly. Top with prepared mashed potatoes.
- Bake for about 20 minutes or until the top is golden. Broil for an additional 2-3 minutes if desired.
- Remove from the oven and let rest for a few minutes. Slice and serve.
Notes
Feel free to customize with additional vegetables or seasonings to taste. For a richer topping, mix in cheese with the mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg
