How do I store leftovers?

Leftover individual vegetarian shepherd’s pie can be stored it in an airtight container, or tightly wrapped in plastic wrap, in the refrigerator for up to 5 days.

Can vegetarian shepherd's pie with butternut squash be made ahead of time?

Of course – this dish is a perfect make-ahead meal! To make ahead, prepare through step 3. Cover with foil and place in the refrigerator for up to 2 days. When ready to serve, top with cheese and cook according to recipe, keeping in mind that the dish may need any extra 10 to 15 minutes to warm all the way through.

What is a cottage pie?

A Cottage Pie is very similar to a Shepherd's Pie; however, the filling is made with a minced beef filling versus lamb and the gravy is made from a broth versus the juices from the lamb. Like Shepherd's Pie, it includes a mixture of sweet veggies, a velvety gravy, and is topped with a thick layer of mashed potatoes and baked until golden brown. And while the title of this recipe is shepherd's pie, this dish is technically a cottage pie as the gravy has a broth base versus a gravy made from the juices of minced lamb.

The Best Individual Vegetarian Shepherd's Pie

Description

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!

Ingredients

Scale

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

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Instructions

Preheat oven to 375°F. 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, tomatoes and broth 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.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stove Top and Oven
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 229
Sodium: 531 g
Fat: 13 g
Saturated Fat: 6 g
Carbohydrates: 19 g
Fiber: 6 g
Protein: 12 g