After creating my Sweet Potato Shepherd's Pie I realized that many of you wanted to try a totally plant-based version, which is why I created this Butternut Squash Lentil Pie. It's not exactly a shepherd's pie, since it contains lentils, but interestingly enough, the lentils hold the flavour even better than the meat version.
This also really surprised Walker who was positive he'd like it better with meat, but he likes the plant-based version even more! Admittedly, I don't cook with a ton of lentils outside of soups (have you tried my Butternut Squash Lentil Soup from The Joyous Cookbook yet?). But, I was so pleasantly surprised by how this lentil pie turned out. The lentils really soaked up all the wonderful spices magically!
If you did the Joyous Kitchen Challenge, you may have already tried this recipe because I included it in the guide, but it received rave reviews that I had to share it on the blog with all of you. If you missed JKC this year, it will be back again in January 2021!
You might think that the bottom of the pie is the most memorable part, and while it is indeed incredibly delicious, the butternut squash topping and spices are just as wonderful! I highly recommend you take the time to roast the butternut squash for the topping. It really brings out the squash's natural sweetness makes it oh-so-memorable.
The colours of the bottom of this pie are also so beautiful! We couldn't stop taking photos as you can probably tell!
Once you have the bottom of the pie made, pack it down into a pie plate and then top it with the butternut squash topping. Be sure to take photos because this is a moment for the gram, ha!
Oh yaaaaaah!
And now for the recipe...
Mains & Sides
Butternut Squash Lentil Pie
Print
TOPPING
- 4-5 cups butternut squash, cubed
- 2 tbsp extra-virgin olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp garlic powder
- 4 tbsp melted ghee or coconut oil*
- 1 can (400mL) full fat coconut milk**
- Sea salt and pepper to taste
- Fresh parsley for garnish
BOTTOM
- 1 cup dry green lentils
- 2.5 cups water
- 2 tbsp extra-virgin olive oil
- 1 small white onion, finely chopped
- 1 1/2 cups carrots, chopped
- 1 cup celery, chopped
- 1 sweet red pepper, chopped
- 1 cup frozen peas, thawed
- 1 tbsp dried Italian seasoning
- 1 tbsp dried rosemary
- 2 garlic cloves, finely chopped
- 1 can (156mL / 5.5 fl oz) tomato paste
- 1 cup veggie stock
Instructions
- Preheat oven to 350F (180C).
- Rinse lentils under water. Bring pot of 2.5 cups of water and lentils to a boil. Reduce to a simmer and cook lentils until soft (about 25 minutes). All the water should have absorbed or evaporated. If the lentils are cooked and there's still more water to be absorbed, just drain out water and then set aside.
- While the lentils are cooking, place butternut squash evenly on a baking sheet. Drizzle with olive oil and bake for 25 minutes or until tender. Once done, set aside.
- Transfer butternut squash to a high power blender and add cinnamon, nutmeg, garlic powder, ghee or coconut oil, coconut milk and sea salt and pepper to taste. Blend until smooth and creamy. Give a taste test and add more seasoning if needed.
- Now it's time to make the bottom, pie part. In a large fry pan on the stove, heat olive oil and saute onions for 5 minutes. Add carrots, celery, red pepper, peas, seasoning, rosemary and garlic. Add more olive oil if needed.
- Next add the lentils, tomato paste and veggie stock. You should have a somewhat pasty texture -- this is normal. Give it a taste test!
- Using a 9 inch pie plate, spread bottom mixture on to pan. Then spoon butternut squash topping mixture on top. Place in oven for 25 minutes.
- Once cooked, remove from oven and garnish fresh parsley.
- This will freeze well so cover it and freeze for up to 2 months or refrigerate for 1 week and reheat in oven as needed. Enjoy!
Notes
Serves 6
NOTE: I have labelled this vegan because I want you guys to be able to easily find this recipe if you're searching "vegan" recipes on my blog. You will see that you can easily use coconut oil in place of ghee -- up to you!
*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 because you want the creamy fat from the full fat coconut milk for a nice and creamy topping.
This is a whole meal on its own, but you could whip up a quick Dreamy & Creamy Kale Salad to go with this because that would be the perfect side dish to pair with this.
Just before serving this pie, sprinkle from fresh parsley on top because it looks super pretty!
Enjoy friends,
Joy xo
I made this today and it exceeded my expectations. I was eating the squash right from the vitamix before pouring it over the bottom because it was seasoned to perfection and so delicious. Thank you, Joy for another amazing
ReplyHurray! So happy to hear you loved it Leah! I know what you mean, the squash topping is not to devour before pouring it over top :)
Made this today
ReplyIs it gluten free?
ReplyIt is!
Do you have any suggested substitute for the tomato paste? Tomatoes are a no-go for me. Thanks!
ReplyIt helps with the creaminess and imparts a richness to this pie but I think if you had some roasted red peppers and puréed them, that could work! You can buy organic roasted red peppers preserved in a glass jar from the health food store or sometimes you can find them in the deli section of the grocery store if you don't want to roast them yourself. Hope that helps. Enjoy this wonderful dish!!
Hi Joy - do you have any suggestions what do to with the leftover coconut milk from the can?
ReplyToss it in a smoothie! :)
Could you substitute red lentils for green?
ReplyYou can but red lentils are a very different texture than green. So you will likely yield a different pie texture (more pasty), but I'm sure it will still be delicious!
Yummy π surprisingly good!
ReplyGlad you loved it too!
Does it matter what type of squash I use?
ReplyYes, I would suggest butternut squash.
Or are there certain types of squash that are not recommended? There are so varieties!
ReplyI'm not sure I understand your question fully... Like not recommended eating? Or do you mean not recommended for this recipe? If it's the latter, I would stick with butternut squash for this recipe.
Just made this tonight - I'm no chef and hardly a cook, really an engineer! Tasting along the way gave me good feedback that this was tasty. I was not disappointed. Worth the effort to make and I'm glad to have it tomorrow for lunch! I did add about 1/4 - 1/2 tsp of dried Thyme, because I like it. Even the wife was pleased with this one! Thanks for sharing this one!
ReplyI'm so glad you loved this recipe as much as we do! I was just telling my hubby last night I want to make it this weekend so we have it to enjoy next week for lunches. Glad your wifey loved it too!
Absolutely the very best recipe ever. Will make again and again. Thank you Joy.
ReplyHurray! Glad you love it!
Hello, there is a mention of 2.5 cups of water along with the green lentils in the ingredient list (for the bottom part of the pie). But no mention of adding the water as you add the green lentils in step 6 of the recipe. I am assuming the lentil would cook with the water and would need a simmer to soften and absorb the water. Also no mention of that in step 6. Unless the lentils are just meant to be sauteed (and not simmering with water) ahead of placing in oven? No one has asked this question here. i am just so literal and have no knack for cooking so I look out for details (which may not be important :( ! ) ahead of making a meal as I wouldn't know how to wing it sigh/hehe. Many many thank
ReplyHi Azza, you're correct, add the water to the lentils to cook them. If after cooking you have a little water leftover you can always drain that excess water from the lentils as long as they are totally cooked. Hope that helps and you enjoy this wonderful recipe!
Just made this recipe and itβs 10/10 delicious!
ReplyGlad to hear it's a 10/10, and I have to agree! :)
Autoimmune with an intolerance to nightshades. While I could leave out the red pepper, is there a substitute for the tomato paste?
ReplyYou could used any other mashed veggie to replace the tomato paste - perhaps pumpkin, sweet potato, parsnips or red potato. I would do somehing more starchy because the tomato paste helps to thicken it so you don't want a watery veggie. I think I'd go with pumpkin!
Such a great recipe! Although to be honest I haven't tried a recipe of yours I haven't liked! So tasty! Will be making this again.Thank you.
ReplyHappy to hear that Margaret!