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Vegan Pumpkin & Lentil Shepherd’s Pie

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Vegan Pumpkin & Lentil Shepherd’s Pie is a comforting and hearty dish that combines earthy lentils with creamy pumpkin, topped with fluffy mashed potatoes. This delightful recipe is perfect for chilly evenings or gatherings, offering a wholesome meal that everyone will enjoy. With its vibrant colors and rich flavors, it’s not just food; it’s a culinary experience that warms the heart and soul.

Ingredients

Scale
  • 1 cup green or brown lentils
  • 1 cup canned pumpkin puree
  • 2 cups low-sodium vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 cups Yukon Gold potatoes, peeled and cubed
  • Nutritional yeast (optional)

Instructions

  1. Sauté onions and carrots in olive oil over medium heat until onions are translucent. Add garlic, cumin, and paprika; cook until fragrant.
  2. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for about 20 minutes until lentils are tender.
  3. Mix in pumpkin puree and frozen peas. Season with salt and pepper; let simmer while you prepare the mashed potatoes.
  4. Boil cubed potatoes in salted water until fork-tender (about 15-20 minutes). Drain and mash with olive oil until smooth.
  5. Preheat oven to 400°F (200°C). Spread the lentil-pumpkin mixture in a baking dish; layer mashed potatoes on top.
  6. Bake for 25-30 minutes until golden brown on top. Allow to cool slightly before serving.

Nutrition

Keywords: Feel free to substitute lentils with chickpeas or black beans for variation. For an oil-free version, sauté veggies in vegetable broth instead of oil.

Find it online: https://homelytastes.com/irresistible-vegan-pumpkin-lentil-shepherds-pie-recipe/