I had high hopes of transforming the veggies left in my kitchen into a glorious pot pie. The crust to be whole wheat perfection, with a nice savory gravy filling out the bottoms. And then I looked in my refrigerator and really thought about how much I did not feel like using a pastry cutter. So my original intention morphed into a much more manageable and totally basic version of a shepherd’s pie:
Sorry. There is no way to make this stuff look pretty in my home after dark.
Basic Lentil Squash Pie
- 1 small butternut squash
- 1 teaspoon oil (olive or coconut oil)
- 1/2 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 cup brown lentils
- 2 cups low-sodium vegetable broth
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon tarragon
- 2 to 4 tablespoons non-dairy milk
- Freshly ground black pepper
- Pinch of salt
Preheat the oven to 400° F. Cut your butternut squash in half lengthwise, remove the seeds and stringy bits, and then place cut-side down in a baking dish or on a baking sheet. Roast until fork tender, about 45 minutes.
Meanwhile, heat the olive oil in a small saucepan over medium heat. Add the onion and cook until soft. Add the garlic and stir for about 30 seconds until fragrant. Pour in the broth and increase heat to bring to a boil. Add the lentils, thyme, rosemary, tarragon, and bay leaf. Stir quickly to combine, and then reduce the heat to a simmer. Let cook until the broth is absorbed and the lentils are tender but not mushy. Taste for flavor, and add more herbs, if desired. Set aside.
When the squash is done, let it cool until you can handle it. Use a fork to scrape the flesh into a medium bowl. Add the non-dairy milk (I actually used about 1/4 cup of the Trader Joe’s coconut cream) by the tablespoon until the flavor and consistency are to your liking. Add salt and pepper to taste.
Reduce the oven heat to 350° and spray or grease an 8″ pie dish. Pour the lentils in the bottom and top with the mashed butternut squash. Add more pepper to the top, if desired. The layering will look like this:
Bake for 20 minutes. Serves two as a main or four as a side.
While this dish takes a little more time than I generally prefer, it comes together very quickly once the lentils and squash are cooked. You could easily use pre-roasted squash, but I recommend bringing it to room temperature before mashing.