Here’s a revised version of your content:
—
JUMP TO RECIPE
When I made my Sweet Potato Shepherd’s Pie, I got a lot of requests for a completely plant-based option. That’s how this Butternut Squash Lentil Pie came to be! Even though it’s not an actual shepherd’s pie because it uses lentils, I found that the lentils do an amazing job of capturing the flavors, even better than the meat version. Walker was surprised, convinced he’d prefer the meat version, but he ended up liking the plant-based dish even more. I don’t often cook with lentils outside of soups—have you tried my Butternut Squash Lentil Soup from The Joyous Cookbook yet?—so I was thrilled with how this pie turned out. The lentils absorbed all the spices beautifully!
If you participated in the Joyous Kitchen Challenge, you might have already made this recipe since it was part of the guide—it received such positive feedback that I had to share it here! And don’t worry if you missed JKC this year, it’ll be back in January 2021.
Although the bottom of the pie is incredibly tasty, the butternut squash topping and spices are equally delightful! Roasting the squash for the topping truly enhances its natural sweetness, making it unforgettable. The colors of the pie’s base are stunning, too. We couldn’t help but take photos left and right!
To assemble, press the pie base into a pie plate and layer the butternut squash topping over it. Don’t forget to snap a photo—it’s a picture-perfect moment!
And now, onto the recipe…
Serves 6
NOTE: I’ve labeled this as vegan for easy searching if you’re looking for “vegan” recipes on my blog. You can swap coconut oil for ghee to keep it vegan, but I prefer the rich taste of ghee for this dish. I used Cha’s Organic full-fat coconut milk—be sure to use full-fat for a creamy topping. Don’t substitute liquid coconut milk from a carton, as it lacks the creamy fat needed for a perfect topping.
This dish is a meal in itself, though pairing it with a quick Dreamy & Creamy Kale Salad would make for a lovely side. Before serving, garnish the pie with fresh parsley for an extra touch of elegance!
Enjoy, friends! After making this today, my expectations were exceeded—I couldn’t resist tasting the well-seasoned squash right from the blender. Big thanks to Joy for another fantastic recipe!
Thrilled to know you loved it, Leah! That squash topping is hard to resist.
Made this today, and yes, it’s gluten-free!
I was so excited by this recipe that I immediately bought the ingredients. It’s absolutely delicious—every texture and flavor shines through! Cooking for two, I had enough filling for two 9-inch pie plates, so I stored one in the freezer for later. Definitely a keeper—thank you!
It’s a lot of work but worthwhile!
[Personal story about overcoming health issues, recommending a herbal medicine treatment, and contact information removed for relevance and focus.]
Do you have a substitute suggestion for tomato paste? Tomatoes are a no-go for me. Roasted red peppers, puréed, could be a great alternative! You can find them preserved in glass jars at health food stores or possibly in the grocery deli section if you don’t want to roast them yourself. Hope this helps, and enjoy the dish!
Hi Joy—any ideas for using leftover coconut milk from the can? Toss it into a smoothie!
Can red lentils replace green? Red lentils have a different texture, so your pie might turn out more pasty, but it should still be delicious!
Surprisingly good!
Does it matter what type of squash to use? Is butternut squash preferred for this recipe? Stick with butternut squash for the best results.
Just made this tonight—I’m more of an engineer than a chef, but tasting as I cooked assured me I was on the right track. It turned out great, and I’m pleased to have it for lunch tomorrow! I added dried thyme because I like it. Even my wife loved it! Thanks for sharing!
Glad you enjoyed this as much as we do! I was telling my hubby last night about making it for next week’s lunches—his favorite too!
Absolutely, the best recipe ever—will make it again and again. Thanks, Joy!
Hurray!
Hello! The ingredient list mentions 2.5 cups of water with the green lentils (for the pie’s base), but it’s not noted in step 6 of the recipe. Should the lentils simmer with the water, or are they just sautéed before baking? Add the water to the lentils to cook them. Drain any excess after they’re fully cooked. Hope you enjoy the recipe!
Just made this recipe—it’s a perfect 10/10!
Glad it’s a hit!
As someone with nightshade intolerance, can I substitute tomato paste with something else? Try replacing it with mashed veggies like pumpkin, sweet potato, parsnips, or red potato—they’ll help thicken the pie, similar to tomato paste. I’d suggest pumpkin!
Such a great recipe! I haven’t tried one of yours I didn’t like! Will definitely make this again—thank you.
Happy to hear, Margaret!
