Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Cut off the end of the
Butternut Squash (1/2)
.
Step 3
Peel the butternut squash, scoop out the seeds and cut into large chunks.
Step 4
Peel and cut the
Russet Potatoes (2)
into cubes.
Step 5
Put the cubed potatoes and butternut squash in a pot and submerge with water.
Step 6
Season water with a large pinch of salt and cook until tender.
Step 7
In a heated pan, add
Olive Oil (1 Tbsp)
,
Onion (1)
and
Garlic (3 cloves)
. Cook gently until translucent.
Step 8
Add
Carrots (3)
and
Celery (2 stalks)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Saute for 10 minutes, but do not brown.
Step 9
Add
Mushrooms (2 cups)
,
Fresh Thyme (1 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. And allow it to cook down. Then add
Tomato Paste (1 tsp)
and
Worcestershire Sauce (1 Tbsp)
. Turn off the heat and set the vegetable mixture aside.
Step 10
In a large bowl, combine
French Green Lentils (1/2 cup)
,
Breadcrumbs (1/2 cup)
,
Eggs (2)
,
Fresh Parsley (1 handful)
mix well. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 11
Add in mushrooms mixture.
Step 12
When the potatoes and squash are done, drain, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Add
Butter (2 Tbsp)
and olive oil. Mash until the mixture are smooth.
Step 13
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.
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