Description
A comforting shepherd’s pie with a creamy butternut squash topping and a hearty protein-rich filling of lentils and vegetables.
Ingredients
Scale
- 1.3 lb butternut squash (peeled and chopped)
- ½ head cauliflower (chopped into florets)
- ½ cup soy milk
- ½ cup nutritional yeast
- ½ tsp ground nutmeg
- 1 tbsp olive oil
- 1 large yellow onion (finely diced)
- 2 celery ribs (finely diced)
- 4 garlic cloves (minced)
- 1 carrot (finely diced)
- 1 tsp dried thyme
- Sea salt flakes (to taste)
- Freshly ground black pepper (to taste)
- ½ tsp red chili flakes
- 3.5 oz mushrooms (diced)
- 3.9 oz textured vegetable protein (TVP)
- 3 tbsp tomato paste
- 1 tbsp tamari (reduced-sodium preferred)
- 3 tbsp flour (or sub for gluten-free flour)
- 1.5 cups low-sodium vegetable stock
- 1.5 cups brown lentils (cooked)
Instructions
- Prepare the mash: Peel and chop the butternut squash into equal-sized pieces. Place it in a large pot of salted cold water. Bring to a boil, lower the heat to medium, then let it simmer for 5 minutes. Add the cauliflower and cook for another 15 minutes, or until the vegetables are very soft. Drain and mash using a potato masher or fork. Incorporate the soy milk and nutritional yeast into the mash. Season with nutmeg, salt, and pepper to taste.
- Preheat the oven to 390°F (200°C).
- Prepare the filling: Add the textured vegetable protein to a heat-safe bowl, cover it with boiling water to rehydrate, then set aside. In a large pot over medium heat, heat the olive oil, then add the onion. Cook for 5 minutes.
- Add the celery, garlic, and carrot. Season with thyme, a pinch of salt and pepper, and the chili flakes, cooking for another 5 minutes, stirring regularly.
- Add the mushrooms and cook for 5 minutes. Add the tomato paste, tamari, and flour, cooking for 1 minute while stirring constantly.
- Gradually stir in the vegetable stock, adding ½ cup at a time. Finally, stir in the lentils and rehydrated textured vegetable protein, allowing it all to simmer for about 5 minutes. Adjust the salt and pepper to taste.
- Assemble: Divide the filling between 4 oven-safe dishes, and spread the mash on top. Optionally, use a fork to create charming lines on top of the mash. Bake for 35 minutes. Once removed from the oven, let your pie cool slightly before serving.
Notes
Store leftovers tightly covered in the refrigerator for up to 4 days or freeze individual portions for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 21g
- Cholesterol: 0mg