Preheat the oven to 375 degrees F (190 degrees C).
Cut off the end of the
Butternut Squash (1/2)
Peel the butternut squash, scoop out the seeds and cut into large chunks.
Peel and cut the
Russet Potatoes (2)
Put the cubed potatoes and butternut squash in a pot and submerge with water.
Season water with a large pinch of salt and cook until tender.
In a heated pan, add
Olive Oil (1 Tbsp)
Garlic (3 cloves)
. Cook gently until translucent.
Celery (2 stalks)
. Season with
Salt and Pepper (to taste)
. Saute for 10 minutes, but do not brown.
Mushrooms (2 cups)
Fresh Thyme (1 Tbsp)
and salt and pepper. And allow to cook down. Then add
Tomato Paste (1 tsp)
Worcestershire Sauce (1 Tbsp)
. Turn off the heat and set vegetable mixture aside.
In a large bowl, combine
French Green Lentils (1/2 cup)
Breadcrumbs (1/2 cup)
Fresh Parsley (1 handful)
, mix well. Season with salt and pepper.
Add in mushrooms mixture.
When the potatoes and squash are done, drain, season with salt and pepper. Add
Butter (2 Tbsp)
and olive oil. Mash until the mixture are smooth.
In a casserole pan, even out the filling. Pile topping in the middle and spread evenly. Put in the oven for 25 minutes. The pie should be golden on top.