This warm and comforting shepherd's pie uses the best ingredients fall has to offer. With butternut squash, carrots, and fresh herbs this meal will work great on your Holiday table or whenever you need something hearty.
1 Butternut Squash (large), cut in half lengthwise with seeds scooped out
1 cup Black Lentils
16 ounce Portobello Mushrooms, roughly chopped
4 large Carrots, chopped diagonally
1 Yellow Onion, diced
6 cloves Garlic, minced and divided
7 tablespoon Olive Oil, divided
0.25 cup Non-Dairy Milk
1 teaspoon Sugar
1 tablespoon Balsamic or Apple Cider Vinegar
3 teaspoon Salt, divided
2 sprig Thyme
2 sprig Sage
2 sprig Rosemary
salt & pepper to taste
Preheat the oven to 400 degrees.
On a baking sheet, coat the open side of the squash with 1 tablespoon of olive oil and a sprinkling of salt and pepper.
Flip the squash upside down so that the skin side is facing up. This will help the squash cook faster as it will steam from the inside.
Place the squash in the oven and roast for 50-60 minutes.
While the squash is cooking, prepare your lentils. Cook them according to the package instructions and add 1 teaspoon of salt to the water. This should take roughly 15-20 minutes. You want them to be tender, but not mushy.
In a separate small pan, make a garlic and herb infused oil. Heat up 2 tablespoons of olive oil over medium heat. Once hot, add in half of the minced garlic, and 1 sprig each of thyme, sage, and rosemary. Let cook for 2 minutes and be careful that the garlic doesn’t burn. Once done, remove the sprigs of herbs from the pan and discard. Set aside.
Once the lentils have cooked, drain any excess water, and mix in the infused oil. Stir well and taste for seasoning. Set aside in a warm place.
Prepare the carrot and mushroom filling. In a large stockpot or pan, heat up 2 tablespoons of olive oil over medium high heat. Once hot add the chopped onion and carrots. Let cook for 5 minutes until onions are translucent.
Add the mushrooms and let cook for another 5 minutes, stirring occasionally.
Add in the remaining garlic, 1 teaspoon salt, sugar, balsamic or apple cider vinegar, and 1 sprig each of thyme, rosemary, and sage. Continue to cook for an additional 5-10 minutes. Then check to see if the carrots are tender enough to your liking. If so, take off the heat and pick out the herbs. Set aside in a warm place.
Make the whipped butternut squash topping. Scoop out the interior of the butternut squash and place in a blender. Add the remaining 2 tablespoons of olive oil, 1 teaspoon salt, and non-dairy milk. Blend until smooth.
Set your oven to broil.
Now it’s time to assemble the shepherd’s pie in a medium casserole dish! First, layer the lentils, then the mushrooms and carrots, and finally top with the whipped butternut squash.
Place the shepherd’s pie in the oven under the broiler to crisp the top. Depending on your oven, this can take anywhere from 3-10 minutes, so watch carefully. Once it’s crisped to your liking, remove from the oven and serve!