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This butternut squash and lentil shepherd's pie perfectly blends traditional French comfort food with modern plant-based cooking. The natural sweetness of roasted squash pairs beautifully with hearty lentils to create a deeply satisfying main dish. This recipe was developed during autumn experimenting, aiming to recreate a childhood favorite in a nourishing plant-based version.
The depth of flavor in this dish comes from properly roasting the squash until caramelized, which intensifies its natural sweetness and creates rich, complex taste that even non-vegetarians love.
Key Ingredients Guide
- Butternut Squash - Select one that feels heavy for its size with unblemished matte skin. Keep the skin on as it softens while cooking and adds nutrients
- French Green Lentils - Use Puy lentils which hold their shape well. Always rinse and sort before cooking
- Nutritional Yeast - Adds savory umami flavor. Store in an airtight container to maintain freshness
- Vegetable Stock - Homemade provides best flavor, but good quality store-bought works too
Step-by-Step Instructions
- 1. Prepare the Squash
- - Thoroughly wash the squash exterior
- Cut lengthwise in half
- Remove seeds (save for roasting if desired)
- Cut into 5cm chunks
- Coat with olive oil and seasonings
- Arrange in single layer on baking sheet
- Roast at 200°C until tender - 2. Cook the Lentils
- - Rinse lentils in cold water
- Check for debris and stones
- Place in pot with triple the water
- Add bay leaf and studded onion
- Bring to boil then reduce heat
- Skim foam as needed
- Test at 15 minutes for doneness
- Keep slightly firm as cooking continues - 3. Prepare the Aromatics
- - Slice onions into thin half-moons
- Mince crushed garlic
- Dice carrots uniformly
- Heat olive oil in large pan
- Sweat onions on low heat 5 minutes
- Add garlic and carrots, cook 3-4 minutes
- Toast spices briefly - 4. Final Assembly
- - Butter baking dish generously
- Spread lentil mixture evenly
- Smooth surface
- Top with squash puree
- Create texture with fork tines
- Sprinkle with nutritional yeast
- Bake at 180°C until golden
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Making extra squash puree and freezing portions makes future preparations much simpler and faster.
Nutritional Benefits
This dish provides excellent nutrition:
- Lentils supply protein and iron
- Squash delivers beta-carotene and fiber
- Herbs add antioxidants
- Olive oil provides healthy fats
Storage Instructions
- Keeps refrigerated for 3 days
- Freezes well in individual portions
- Reheat in 160°C oven
- Avoid microwave to maintain texture
This modern shepherd's pie demonstrates how traditional recipes can evolve while maintaining their comforting essence. The dish honors classic French cooking while embracing contemporary dietary preferences.
This recipe emerged from wanting to recreate the satisfaction of traditional shepherd's pie in plant-based form. After much testing, the combination of caramelized squash and seasoned lentils proved to be just as hearty and comforting as the original.
Frequently Asked Questions
- → Can you freeze this pie?
- Absolutely, it freezes well. Keep it in the freezer for up to 2 months and thaw it in the fridge the night before eating.
- → How can I boost the protein in this dish?
- Try adding crumbled tofu to the filling or increasing the lentil portion for extra plant-based protein.
- → What can I use instead of pumpkin?
- Butternut squash or sweet potatoes make great alternatives. They have similar textures and flavors.
- → What’s a good side for this pie?
- Pair it with a green salad or some roasted veggies for a balanced meal.
- → Is nutritional yeast a must?
- No, it’s optional. It lends a cheesy note but skipping it won’t change the dish much.