One-Pot Lentil Shepherd's Pie with Butternut Squash

Name: One-Pot Lentil Shepherd's Pie with Butternut Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European
Ingredients: 1 cup green lentils, rinsed; 1 cup cubed butternut squash (about 1/2 small squash); 15 ounces can diced tomatoes, undrained; 1 cup vegetable broth; 1/2 teaspoon dried thyme; Salt and pepper to taste; Chopped fresh parsley; mashed potatoes; gravy

19 steps

Prep:10minCook:40min

This recipe for One-Pot Lentil Shepherd's Pie with Butternut Squash is a quick meal to prepare. Once you are ready to cook you can use the stovetop or your crockpot.

Updated at: Fri, 19 Jan 2024 18:43:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories320 kcal (16%)

Total Fat4.2 g (6%)

Carbs54.3 g (21%)

Sugars5.2 g (6%)

Protein21 g (42%)

Sodium803.3 mg (40%)

Fiber21.6 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 cupgreen lentils

rinsed

1 cupbutternut squash

cubed

15 ouncescan diced tomatoes

undrained

1 cupvegetable broth

½ teaspoondried thyme

Optional Toppings:

Instructions

Step 1

Prepping Instructions:

Step 2

If using the slow cooker, combine all ingredients in the pot.

Step 3

If using the stovetop or toaster oven, preheat to 375°F (190°C). Combine lentils, butternut squash, tomatoes, broth, and thyme in a baking dish or casserole pot.

Step 4

Cooking Instructions:

Step 5

Stovetop:

Step 6

Cover the pot and bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils and squash are tender.

Step 7

Season with salt and pepper to taste.

Step 8

Slow Cooker:

Step 9

Cook on low for 2-3 hours, or until lentils and squash are tender.