Butternut Squash Shepherds Pie

Posted by Planet Bake on Nov 18th 2021

Butternut Squash Shepherds Pie

1 Hour Plant-Powered Butternut Squash Shepherds Pie (Vegan, Gluten Free)

What a great recipe and it is right up our alley, vegan, gluten-free and super healthy - we will count the carbs on this later.

We will jump right into the recipe !!!

Note: this process works best when you get everything cooking at the same time. That’s how you keep the prep, cooking time and headache-factor low. So get the squash roasting, start cooking the onions and set the lentils simmering all at once. If you do that the recipe takes ~ 1 hour.

INGREDIENTS:

Creamy Sunflower Lentils

  • 1 cup dry blue (French) Lentils
  • 2 cups water or vegetable broth
  • 3/4 cup sunflower seeds
  • 3 tablespoons extra virgin olive oil
  • 6 tablespoons water
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt + more to taste
  • 1/4 teaspoon black pepper + more to taste

Cider Glazed Carrots & Mushrooms

  • 1 tablespoon olive oil
  • 1 sweet white onion, finely chopped
  • 1 garlic clove, minced
  • 2 julienned carrots
  • 1/4 cup apple cider
  • 1 pound mixed oyster mushrooms, foot removed
  • 2 tablespoons sauerkraut or kimchi juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 teaspoon black pepper, freshly ground + more to taste
  • 1/2 teaspoon fresh rosemary leaves, chopped (discard the woody stem)
  • 1/4 teaspoon fresh thyme, chopped (discard the woody stem)
  • 1/4 teaspoon fresh sage, chopped

Coconut Creamed Butternut Squash

  • 3 Small Butternut Squash (~2 1/3 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon coarsely ground sea salt
  • 1/2 cup full fat coconut milk (room temperature)
  • 1 tablespoon coconut oil / ghee / buttery coconut oil / (up to your preference)
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt + more to taste
  • 1/2 teaspoon black pepper, freshly ground + more to taste
  • 1 teaspoon coriander seed, freshly ground
  • 1/4 teaspoon smoked paprika
  • 1/4 pound vegetarian goat cheddar or vegan cheddar cheese like daiya or any other brand

INSTRUCTIONS:

Creamy Sunflower Lentils

  1. Note: you could skip the extra step of cooking the lentils by using 2 cups pre-cooked lentils.
  2. Add the lentils and water/stock to a small sauce pot and cook, covered, for 15-20 minutes on medium heat. Cook just until almost no water is left in the bottom of the pot and the lentils are tender.
  3. In a blender, combine the sunflower seeds, olive oil, water, balsamic vinegar, salt and pepper. Blend together until smooth and creamy, like an aioli.
  4. Stir the sunflower sauce into the cooked lentils. Taste and adjust salt and pepper to your preference.

Cider Glazed Carrots & Mushrooms

  1. Set a large 12” cast iron pan over medium high heat.
  2. Once hot, add the olive oil and onion.
  3. Cook, stirring frequently, until the onion starts to become somewhat translucent and begins to brown.
  4. Add the garlic and cook for 2 minutes, then add the carrots and apple cider and cover (leave the lid slightly ajar).
  5. Cook until the carrots have become tender and the cider has cooked off.
  6. Stir in the mushrooms and continue to cook until they have softened and shrunk and begin to brown a bit.
  7. Stir in the sauerkraut / kimchi juice, apple cider vinegar, salt, pepper, rosemary, thyme and sage.
  8. Cook for 1-2 minutes more, until the liquid has cooked down a bit. Cut off the heat and set the pan aside.

Coconut Creamed Butternut Squash

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
  2. Slice the butternut squash in half lengthwise. Rub the cut sides with olive oil and salt. Place cut-side-down on the parchment lined baking sheets.
  3. Roast for 25-35 minutes, until the skin is browning and bubbling and a fork inserted into the squash flesh cuts like butter. My small squash needed 25 minutes but larger squash will need more time, so just keep an eye on the squash after 25 minutes.
  4. Remove the squash from the oven and set on the counter until cool enough to handle (10+ minutes).
  5. Once cool, scoop out the squash flesh into a food processor fitted with an S blade — discard the skin (or eat them as a snack, they’re delicious!).
  6. Combine the squash flesh with the coconut milk, coconut oil / ghee / buttery coco oil spread, apple cider vinegar, salt, pepper, coriander and paprika. Blend until smooth and creamy. Taste and adjust salt and pepper to your preference.

Putting It All Together

  1. Preheat the oven to 375F.
  2. Spread the creamy sunflower lentils over the bottom of an oven-safe ceramic baking dish or dutch oven.
  3. Add the carrot and mushroom meat next.
  4. Then top it all off with the coconut creamed butternut squash.
  5. Grate cheese over top (I used a local hard goat cheese similar to asiago).
  6. Bake on the center rack of the oven for 35-45 minutes — just until it’s warmed all the way through and the cheese on top is melted and browning.
  7. Serve hot, topped with a couple sprigs of fresh sage / rosemary / thyme as you like.