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 and Pepper (to taste)
. Saute for 10 minutes, but do not brown.
Step 9
Add
Mushrooms (2 cups)
,
Fresh Thyme (1 Tbsp)
and salt and pepper. And allow to cook down. Then add
Tomato Paste (1 tsp)
and
Worcestershire Sauce (1 Tbsp)
. Turn off the heat and set 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 and pepper.
Step 11
Add in mushrooms mixture.
Step 12
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.
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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