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Vegetarian Shepherd’s Pies with Butternut Squash | gluten free | grain free | comfort food | Healthy Seasonal Recipes

vegetarian shepherd’s pie with butternut squash

  • Author: Katie Webster
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stove Top and Oven
  • Cuisine: American

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!


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with foil. Set 6 large ramekins on the baking sheet. Coat lightly with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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

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