Vegetarian Lentil Shepherd’s Pie

Shepherd’s Pie (Vegan or Vegetarian)
Recipe by Chef Rob Dumas CEC


Lentil Filling
1.5 cups  (10 ounces) French green (Le Puy) or brown lentils
2 cups Spanish onion, finely diced
2 Tablespoons fresh garlic, finely minced
2 Tablespoons, tomato paste
1 cup carrots, diced small or cut into thin half-moons
½ cup frozen corn kernels
½ cup frozen or blanched green bean pieces or peas
2 teaspoons Kosher salt
2 bay leaves
1 teaspoon soy sauce or tamari
1 teaspoon balsamic vinegar
2 Tablespoons vegetable oil or olive oil
4 cups homemade or reconstituted vegetable stock (If boxed, use low-sodium and use 1 cup stock, 1 cup water)

*Optional: You can add ¼ cup (dry) of textured vegetable protein (soy protein) if increased protein is needed or desired. Reconstitute in 1 cup of hot water, drain, and add to cooked lentil mixture.
*Note: Can use 2 cups of frozen “mixed vegetables” in place of corn, carrot, and peas.

Rinse Lentils with cool water and set aside to drain. Heat oil over medium heat and add onions, garlic and 1 teaspoon of salt. Cook until onions are lightly golden, add tomato paste and stir until tomato paste has darkened slightly.

Add lentils, bay leaf, and stock, bring to a simmer, reduce heat and cover, cook for 20 minutes or until lentils are tender but still whole. Add carrots, corn, and green beans/peas; stir until vegetables are heated through. Season with remaining salt, soy sauce, and vinegar. Taste and adjust with additional salt or acid.

Mixture should have a firm but saucy consistency. Add more stock if too dry. Remove bay leaves and discard. Place mixture into serving dish and top with whipped butternut squash (recipe follows).

Whipped Butternut Squash

1 medium/large butternut squash (can use Kabocha, Sugar Pumpkin, or Buttercup)
1 teaspoon vegetable oil
2 teaspoon salt
3-4 Tablespoon butter or vegan butter
1 Tablespoon maple syrup

Cut squash in half and scoop out seeds/pulp. Season squash with 1 teaspoon salt and oil. Roast in 400*F oven, with cut side down, for 45 minutes or until soft to touch and slightly charred. Allow to cool slightly and scoop squash into a mixing bowl. Beat with whisk attachment until fully mixed and slightly fluffy, add salt, maple, and butter while mixing. Spoon over lentil filling or place into piping bag with star tip and pipe onto the lentil filling.

Bake until the topping is lightly browned and mixture is heated through. 20-30 minutes in 375*F convection oven. Allow to sit for 15 minutes prior to serving to allow mixture to set up.

Makes 3-4 portions