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–+ servings
Vegan Pumpkin Shepherd's Pie

Vegan Pumpkin Shepherd's Pie

Cozy up with this Vegan Pumpkin Shepherd's Pie recipe. Packed with lentils, spices, and creamy pumpkin purée, it’s a hearty plant-based twist on a classic comfort dish. Perfect for autumn dinners!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 small potimarron (about 800g)
  • 200 g green lentils
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 unit carrot diced
  • 200 ml vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • to taste salt
  • to taste pepper
  • 2 tablespoons nutritional yeast (optional, for a cheesy flavor)

Equipment

  • Baking tray
  • Blender or food processor
  • Large skillet
  • Oven-safe baking dish
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Cut the potimarron in half, scoop out the seeds, and chop it into large chunks.
  3. Place the pumpkin pieces on a baking tray, drizzle with one tablespoon of olive oil, and season with salt and pepper.
  4. Roast for 25–30 minutes until tender, then blend into a smooth purée.
  5. While the pumpkin roasts, rinse lentils under cold water and boil in a pot for about 20 minutes until soft. Drain and set aside.
  6. In a skillet, heat the remaining olive oil over medium heat, add onion, garlic, and carrot, and sauté for 5–7 minutes until softened.
  7. Stir in the cooked lentils, vegetable broth, thyme, and cumin, and let it simmer for 10 minutes.
  8. Preheat your oven to 180°C (350°F).
  9. Spread the lentil mixture in a baking dish and top with pumpkin purée, smoothing it out.
  10. Sprinkle nutritional yeast on top if desired, and bake for 15–20 minutes until golden and bubbly.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 350mgPotassium: 900mgFiber: 10gSugar: 4gVitamin A: 350IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

This dish stores well in the fridge for up to 4 days. For longer storage, freeze in individual portions and thaw overnight before reheating.
Using homemade vegetable broth enhances flavor; don't skip the nutritional yeast for a cheesy flavor.
For a quicker method, canned lentils can be used in place of dried.
Feel free to customize with different vegetables like spinach or zucchini, and remember to toast cumin seeds for added flavor!
Tried this recipe?Let us know how it was!