These individual vegetarian shepherd’s pies with butternut squash topping are a delicious fall-veggie-packed comfort food meal. They are naturally gluten-free and grain free, they have 12 grams of protein and they are only 229 calories each!
- 1 tablespoon organic canola oil or avocado oil
- 1 large sweet onion
- 1 cup chopped mushrooms
- 1 tablespoon chopped fresh oregano or marjoram
- 1 teaspoon salt, divided
- 1 15-ounce can lentils, drained and rinsed (or 1 ½ c cooked lentils)
- 1 packed cup finely chopped spinach or chard leaves
- 1 large Roma tomato, chopped (about 1 cup)
- ½ cup water or vegetable broth
- 1 medium butternut squash, peeled, seeded and cut into large chunks
- 2 tablespoons unsalted butter
- ¼ cup plain Greek yogurt
- 4 ounces shredded Gruyere cheese
- Preheat oven to 375 degrees. Line a baking sheet with foil. Set 6 large ramekins on the baking sheet. Coat lightly with cooking spray.
- Heat oil in a large heavy skillet over medium-high heat. Add onion, mushrooms, oregano or marjoram and ½ teaspoon salt, and cook, stirring occasionally until the vegetables start to brown, about 10 minutes. Add lentils, spinach and tomatoes and bring to a simmer. Remove from the heat and divide among the prepared ramekins.
- Meanwhile, bring 1 inch of water to a boil in a large saucepan fitted with a steamer attachment. Add squash to the steamer, cover and cook until the squash is tender with pierced with a fork, 12 to 14 minutes. Empty squash into food processor. Add butter, yogurt and the remaining ½ teaspoon salt. Puree until smooth, scraping the sides of the processor as necessary. Divide the squash over the lentil mixture in the ramekins.
- Top the shepherd’s pie with cheese, dividing evenly. Bake until the pies are bubbling and the cheese is melted, 10 to 15 minutes. Cool slightly before serving.
- Serving Size: 2 cups
- Calories: 229
- Sodium: 531
- Fat: 13 g.
- Saturated Fat: 6 g.
- Carbohydrates: 19 g.
- Fiber: 6 g.
- Protein: 12 g.