Lentil shepherd’s pie with butternut squash
1 large or 2 small butternut squash, deseeded and quartered
3- 4 tbsp olive oil
1 onion, chopped
2 carrots, diced
1 stick celery, diced
2 garlic cloves, finely chopped
200g chestnut mushrooms, sliced
2 bay leaves
Few sprigs thyme
100ml red wine
200ml vegetable stock
500g cooked Puy Lentils
2 tbsp tomato purée
1 can chopped tomatoes
Serves
`6
Preparation Time
15 minutes
Cooking Time
90 minutes
Main ingredients
Vegetables, Lentils
Recipe Type
Dinner, Family Dinners, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Medium