Description
A hearty vegetable shepherd’s pie with pumpkin for added flavor.
Ingredients
Scale
- 2 cups mashed pumpkin
- 1 cup lentils, cooked
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup vegetable broth
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil and sauté onions and garlic until soft.
- Add carrots, peas, and cooked lentils; stir well.
- Pour in vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
- Spread the vegetable mixture in a baking dish.
- Top with mashed pumpkin evenly.
- Bake for 25-30 minutes until golden on top.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like corn or bell peppers.
- Can be made ahead and stored in the refrigerator.
- Vegan option: ensure vegetable broth is vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegetable, Shepherd's Pie, Pumpkin, Vegan