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Vegan Pumpkin and Lentil Shepherd's Pie

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
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.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Lentils, pumpkin, Shepherd's Pie