![["A close-up side view of a Vegan Pumpkin and Lentil Shepherd's Pie, showcasing a golden crust and vibrant filling.", "A detailed side profile of a Vegan Pumpkin and Lentil Shepherd's Pie, highlighting the layers of lentils and squash.", "An enticing image of Vegan Pumpkin and Lentil Shepherd's Pie with a crispy topping and hearty vegetables inside.", "A visually appealing shot of a slice of Vegan Pumpkin and Lentil Shepherd's Pie, revealing its colorful ingredients."]](https://recipessalads.com/wp-content/uploads/2026/07/vegan-pumpkin-and-lentil-shepherds-pie_1_U1.webp)
Vegan Pumpkin and Lentil Shepherd's Pie
A hearty and comforting vegan dish combining roasted pumpkin, lentils, and mushrooms topped with mashed pumpkin for a satisfying meal.
Ingredients
Vegetables
- 1 medium potimarron (red Kuri squash), peeled and cubed
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 200 g mushrooms, sliced
- 1 unit onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- to taste Salt and pepper (for seasoning)
- optional Thyme or rosemary (for seasoning)
Instructions
- Peel and cube the potimarron, boil until tender (10-15 min), then drain.
- Simmer lentils in vegetable broth until tender (20-25 min), then drain.
- Sauté chopped onion in olive oil until soft (about 5 min). Add garlic and cook 1 min, then add mushrooms and cook until browned.
- Combine cooked lentils, sautéed vegetables, and mashed pumpkin. Transfer to a baking dish.
- Mash remaining pumpkin with olive oil, salt, and plant milk. Spread over the filling.
- Bake at 375°F (190°C) for 25-30 min until top is golden. Cool slightly before serving.
Notes
You can add herbs like thyme or rosemary for extra flavor.