After creating my Sweet Potato Shepherd's Pie I realized that many of you wanted to try a totally plant-based version, which is why I created this Butternut Squash Lentil Pie. It's not exactly a shepherd's pie, since it contains lentils, but interestingly enough, the lentils hold the flavour even better than the meat version.
This also really surprised Walker who was positive he'd like it better with meat, but he likes the plant-based version even more! Admittedly, I don't cook with a ton of lentils outside of soups (have you tried my Butternut Squash Lentil Soup from The Joyous Cookbook yet?). But, I was so pleasantly surprised by how this lentil pie turned out. The lentils really soaked up all the wonderful spices magically!
If you did the Joyous Kitchen Challenge, you may have already tried this recipe because I included it in the guide, but it received rave reviews that I had to share it on the blog with all of you. If you missed JKC this year, it will be back again in January 2021!
You might think that the bottom of the pie is the most memorable part, and while it is indeed incredibly delicious, the butternut squash topping and spices are just as wonderful! I highly recommend you take the time to roast the butternut squash for the topping. It really brings out the squash's natural sweetness makes it oh-so-memorable.
The colours of the bottom of this pie are also so beautiful! We couldn't stop taking photos as you can probably tell!
Once you have the bottom of the pie made, pack it down into a pie plate and then top it with the butternut squash topping. Be sure to take photos because this is a moment for the gram, ha!
And now for the recipe...
NOTE: I have labelled this vegan because I want you guys to be able to easily find this recipe if you're searching "vegan" recipes on my blog. You will see that you can easily use coconut oil in place of ghee -- up to you!
*I prefer the richness of ghee for this recipe but if you want this to be vegan then use coconut oil.
**I used Cha's Organic full fat coconut milk. The cream separates very easily from the liquid making it easy to scoop it out without the need for refrigerating it.The cream should be nice and thick. If it's not thick, use less veggie stock as you don't want the topping to be too liquidy.
This is a whole meal on its own, but you could whip up a quick Dreamy & Creamy Kale Salad to go with this because that would be the perfect side dish to pair with this.
Just before serving this pie, sprinkle from fresh parsley on top because it looks super pretty!