Lentil Shepherd's Pie
with butternut squash topping
Lentils replace lamb in this shepherd's pie for a veggie-friendly take on a classic recipe. The creamy butternut squash topping is another unexpected and delicious twist in this healthy, hearty dish.
Diced Butternut Squash
Chopped Tomato with Onion & Garlic
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- When boiling add the butternut squash and cook until fork tender, 15-20 mins.
- Once butternut squash is cooked, drain in a colander. Return to the pot, off the heat.
- Add a knob of butter and a little water or milk (if you have it). Mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: If you're in a hurry you can boil the water in your kettle.
- Trim the carrot, then coarsely grate (no need to peel). Drain and rinse the lentils.
- Place a pan over medium-high heat with a drizzle of oil. When hot, add the carrot and fry for 2-3 mins, stirring occasionally.
- Add lentils, chopped tomatoes, Italian herbs and Worcester sauce.
- Simmer for 5-7 mins, until the sauce has thickened slightly. Season with salt, pepper and sugar to taste.
- Spoon the lentils into an oven dish.
- Carefully layer the mash over the filling, using the back of a spoon to smooth it out.
- Top with the almonds.
- When the oven is hot, pop onto the top shelf and bake for 10-12 mins. Leave the pie to rest for 5 mins before serving.
- Toss the salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
- Dish up a hearty helping of lentil shepherd's pie.
- Serve the salad alongside with a drizzle of balsamic glaze.