Individual Vegetarian Shepherd’s Pie With Butternut Squash

Ready in 30 minutes!  Serves 6


  • 2 Tbsp canola or avocado oil
  • 1 large sweet onion
  • 1 C chopped mushrooms
  • 1 Tbsp chopped fresh oregano
  • 1 tsp salt, divided
  • 1 (15 oz) can lentils, drained and rinsed (or 1 1/2 C cooked lentils)
  • 1 C (packed) finely chopped spinach or chard leaves
  • 1 large Roma tomato finely chopped (about 1 C)
  • 1/2 C water or vegetable broth
  • 1 medium butternut squash, peeled, seeded, and cut into large chunks
  • 2 Tbsp unsalted butter
  • 1/4 C plain Greek yogurt
  • 4 ounces shredded Gruyere cheese


  1. Preheat oven to 375°F. Line a baking sheet with foil. Set 6 large ramekins on the baking sheet. Coat lightly with cooking spray.
  2. Heat oil in a large skillet over medium-high heat. Add onion, mushrooms, oregano and ½ teaspoon salt, and cook, stirring occasionally until the vegetables start to brown, about 10 minutes. Add lentils, spinach, and tomatoes and bring to a simmer. Remove from the heat and divide among the ramekins.
  3. Meanwhile, bring 1 inch of water to a boil in a large saucepan fitted with a steamer attachment. Add squash to the steamer, cover and cook until the squash is tender when pierced with a fork, 12 to 14 minutes. Empty squash into food processor. Add butter, yogurt and the remaining ½ teaspoon salt. Puree until smooth, scraping the sides of the processor as necessary. Divide the squash over the lentil mixture in the ramekins.
  4. Top the shepherd’s pie with cheese, dividing evenly. Bake until the pies are bubbling, and the cheese is melted, 10 to 15 minutes. Cool slightly before serving.

Nutrition Facts Per 2 Cup Serving: Calories 229; Protein 12g; Carbohydrates 19g; Fiber 6g; Total Fat 13g; (Saturated Fat 6g); Sodium 531mg


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