Comfort food is my favorite. I love the classics, but I also like to make my own variations of some of my favorite dishes. I’ve been making shepherd’s pie for my family for years. I usually make it lighter by using ground turkey instead of the traditional beef or lamb, but this time I wanted to make a veggie-rich, meat-free version to enjoy throughout the fall and winter season.
The great thing about this dish is that it uses many ingredients that I always keep on hand, like dried lentils and an assortment of veggies. The lentils and mushrooms make a great meat alternative in this hearty dish and the blend of butternut squash, carrots, and sweet potato also help to make this meal both wholesome and satisfying.
This dish makes about 4 to 6 servings, depending on your appetite. You can serve it in a large casserole dish or in individual ramekins, as I like to do.
Top with the mashed potatoes and bake until bubbly. The nice thing about this humble pie, is that you can substitute any of the ingredients out for whatever you have on hand. Use white potatoes instead of the sweet potatoes or in place of the butternut squash. Add corn or green beans instead of peas or add a different bean in place of the lentils. You can even add ground meat for extra protein, although my meat-loving family thoroughly enjoyed this vegetarian meal. 🙂
I hope you enjoy this fall-inspired shepherd’s pie! If you do, please let me know how you liked it in the comments below!
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