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SideChef
Recipes
Beans & Legumes
Butternut Squash Lentil Pie

23 INGREDIENTS • 10 STEPS • 1HR 50MINS

Butternut Squash Lentil Pie

Recipe
A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping and spices are truly wonderful.
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A totally plant-based shepherd's pie. While not traditional since it contains lentils, but interestingly enough, the lentils hold flavor better than the meat version and the butternut squash topping and spices are truly wonderful.
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

1HR 50MINS

Total Time

$3.09

Cost Per Serving

Ingredients

Servings
6
us / metric
Topping
Butternut Squash
4 cups
Cubed Butternut Squash
up to 5 cups
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Ground Cinnamon
1/2 tsp

Sponsored

Simply Organic Cinnamon, Ground
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Garlic Powder
1/2 tsp

Sponsored

Simply Organic Garlic Powder
Coconut Oil
4 Tbsp
Coconut Oil
or Ghee for Non-Vegan
Full-Fat Coconut Milk
1 can
(400 mL)
Full-Fat Coconut Milk
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Parsley
to taste
Fresh Parsley
Bottom
Lentils
1 cup
Lentils
Water
2 1/2 cups
Water
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
White Onion
1
Small White Onion, chopped
Carrot
1 1/2 cups
Chopped Carrots
Celery
1 cup
Chopped Celery
Red Bell Pepper
1
Red Bell Pepper, chopped
Frozen Green Peas
1 cup
Frozen Green Peas, thawed
Italian Seasoning
1 Tbsp
Italian Seasoning
Dried Rosemary
1 Tbsp
Dried Rosemary
Garlic
2 cloves
Garlic, finely chopped
Tomato Paste
1 can
(5.5 fl oz)
Tomato Paste
Vegetable Stock
1 cup
Vegetable Stock

Nutrition Per Serving

VIEW ALL
Calories
356
Fat
19.2 g
Protein
10.4 g
Carbs
39.3 g
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Butternut Squash Lentil Pie
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

This will freeze well so cover it and freeze for up to 2 months or refrigerate for 1 week and reheat in the oven as needed.

I prefer the richness of ghee for this recipe but if you want this to be vegan then use coconut oil.

I used Cha's Organic full-fat coconut milk. Make sure you buy "FULL FAT" and if it's mostly liquid, the topping will be too watery. Do not sub in liquid coconut milk from a carton, it's too liquidy to achieve a creamy topping.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Rinse Lentils (1 cup) in water. Bring a pot filled with Water (2 1/2 cups) and lentils to a boil.
step 3
Reduce to a simmer and cook lentils until soft, about 25 minutes. All the water should have been absorbed or evaporated. If the lentils are cooked and there's still more water to be absorbed, just drain out the water and then set it aside.
step 4
While the lentils are cooking, place Butternut Squash (4 cups) evenly on a baking sheet. Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and bake for 25 minutes or until tender. Once done, set aside.
step 5
Transfer butternut squash to a high-power blender and add Simply Organic Cinnamon, Ground (1/2 tsp), Ground Nutmeg (1/4 tsp), Simply Organic Garlic Powder (1/2 tsp), Coconut Oil (4 Tbsp), Full-Fat Coconut Milk (1 can), Sea Salt (to taste), and Ground Black Pepper (to taste). Blend until smooth and creamy. Give it a taste test and add more seasoning if needed.
step 6
Now it's time to make the bottom pie part. In a large frypan on the stove, heat Extra-Virgin Olive Oil (2 Tbsp) and sauté White Onion (1) for 5 minutes.
step 7
Add Carrots (1 1/2 cups), Celery (1 cup), Red Bell Pepper (1), Frozen Green Peas (1 cup), Italian Seasoning (1 Tbsp), Dried Rosemary (1 Tbsp), and Garlic (2 cloves). Add more olive oil if needed.
step 8
Next, add the lentils, Tomato Paste (1 can), and Vegetable Stock (1 cup). You should have a somewhat pasty texture. Give it a taste test.
step 9
Spread the bottom mixture onto a 9-inch pie plate pan. Then, spoon the butternut squash topping mixture on top. Place in the oven and bake for 25 minutes.
step 10
Once cooked, remove from the oven and garnish with Fresh Parsley (to taste).
step 10 Once cooked, remove from the oven and garnish with Fresh Parsley (to taste).

Tags

Beans & Legumes
Dairy-Free
Date Night
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Vegetables
Thanksgiving
Soups & Stews
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