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Sheppards Squash Pie with Mushrooms and Lentils #vegan #vegetarian

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Sheppards Squash Pie With Mushrooms And Lentils

Sheppard’s Squash Pie With Mushrooms And Lentils

With Fall in full swing, we have an abundance of winter vegetables to use up. I still have an assortment of squash decorating my dining room table, so this week, I wanted to use up one of the spaghetti squash.

Sheppard’s pie is traditionally a mixture of left over meat and vegetables covered with mashed potato and baked until warmed through. I have added green lentils and mushrooms to this recipe. Both add a rich earthy/meaty taste and texture, The base layer of spaghetti squash is purely to use up the squash. You can add in or sub out any of the vegetables you like depending on what you have on hand. I would keep the mushrooms, lentils and mashed potato’s, but anything else could be changed, let your imagination run free.

I have mentioned before that I usually cook up a couple of big dishes on the weekend and then take them to work for lunches for the week. This recipe works wonderfully for this. Once cold, it can be sliced and holds together really well.

I actually love this served cold, straight out of the fridge. I have a big weakness for cold potato’s, (plus pizza, chinese food, pasta…basically any leftovers) but it is easy to warm up for a more traditional meal.

Enjoy,

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Sheppards Squash Pie With Mushrooms And Lentils

Sheppard’s Squash Pie With Mushrooms And Lentils

Sheppard’s Squash Pie with Mushrooms and Lentils

Serves 10

  • 1 spaghetti squash
  • 1 garlic clove minced and mixed with 1 tblspn olive oil
  • 1 ½ cups cooked green lentils
  • 6 large white potato’s
  • non dairy milk of choice to mash the potato’s with
  • 2 tblspns nutritional yeast
  • 2 tblspns olive oil
  • 6 cloves garlic minced
  • 3 medium onion, roughly chopped
  • 2 cups mushrooms chopped
  • 3 medium carrots chopped
  • 4 stalks celery chopped
  • 1 red pepper chopped
  • 1 yellow or green zucchini chopped
  • 2 cups vegetable stock
  • 2 tblspns soy sauce
  • 1 small tin tomato paste

Grease large baking dish and set aside.

Pre heat oven to 350 F.

Cut spaghetti  in half lengthways. Remove seeds. Spread garlic/olive oil mixture over centre and cut edges of squash. Place on a baking tray and bake, cut side up for 45 mins until soft. Remove from oven and allow to cool. When cool, remove flesh from squash with a fork and set aside.

Peel white potato’s, cut and cover with water in large pot. Bring to a boil and cook until potato’s are soft. Drain and mash with non dairy milk and nutritional yeast. Set aside.

Heat remaining olive oil in large pan over medium heat. Add garlic and onions and cook until onions are soft. Add mushrooms, cook for a couple of mins until mushroom begin to release their liquid. Add carrots, celery, red pepper and zucchini. Cook for 5 mins until vegetables begin  to soften.

Sheppards Squash Pie With Mushrooms And Lentils

Sheppard’s Squash Pie With Mushrooms And Lentils

Add vegetable stock, soy sauce and tomato paste. Bring to a low simmer and allow to cook for 10 mins,

Season with salt and pepper if desired.

Stir in cooked lentils.

Take cooked squash and cover bottom of greased baking dish and press down firmly.

Cover with mushroom lentil mixture.

Sheppards Squash Pie With Mushrooms And Lentils

Sheppard’s Squash Pie With Mushrooms And Lentils

Top with mashed potato’s and spread gently to evenly cover entire dish.

Bake in 350 F oven uncovered for 30 mins.

Remove from oven and allow to cool slightly before cutting and serving.

Sheppards Squash Pie With Mushrooms And Lentils

Sheppard’s Squash Pie With Mushrooms And Lentils

Nutrition Facts
Serving Size 352 g
Amount Per Serving
Calories 310 Calories from Fat 50
% Daily Value*
Total Fat 5.6g 9%
Saturated Fat 0.9g 5%
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 319mg 13%
Total Carbohydrates 54.2g 18%
Dietary Fiber 14.2g 57%
Sugars 7.3g
Protein

13.7g
Vitamin A   73% Vitamin C 59%
Calcium 7% Iron 23%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
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2 thoughts on “Sheppards Squash Pie with Mushrooms and Lentils #vegan #vegetarian

  1. I’ve got a huge selection of root veggies that need using! This looks great!

    Like

    • This is the third week I have made this and everytime it is delicious. The only think I did not mention in the post, is if the liquid is too runny, you can add a little cornstarch. I had to do that once, when I used a lot of zuchini.

      Like

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