Description
Bring cozy vibes to your dinner table with this Lentil Pot Pie with Butternut Squash. A flaky puff pastry crowns a creamy, flavorful filling of tender butternut squash, earthy lentils, vibrant kale, and aromatic herbs. This dish is the ultimate plant-based comfort food, perfect for chilly evenings, family dinners, or impressing your guests at a holiday meal. It’s vegetarian-friendly, easily made vegan, and sure to warm your heart and soul.
Ingredients
- 2 lbs butternut squash, peeled and cubed (about 6 cups)
- 1 large parsnip, diced into ½-inch pieces
- 1 large carrot, diced into ½-inch pieces
- 1–2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil (or butter)
- 1 onion, diced (or substitute with leeks or 2–3 shallots)
- 4–6 garlic cloves, roughly chopped
- 1 tablespoon fresh sage, chopped (or substitute thyme or rosemary)
- 1 cup celery, chopped (or substitute with diced fennel bulb)
- 3 tablespoons flour
- 1½ cups warm, flavorful veggie broth
- 1 cup almond milk (or soy, oat, or regular milk)
- ½ teaspoon salt
- ½ teaspoon pepper
- A big handful of lacinato kale, chopped (stems removed)
- 1 cup cooked lentils (or substitute with frozen peas)
- A pinch of nutmeg
- 1 sheet puff pastry, thawed (about 250 grams or 9” x 11”)
- Olive oil for brushing (or egg wash if not vegan)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 425°F (220°C).
- Toss the butternut squash, parsnip, and carrot with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
Step 2: Cook the Filling Base
- Heat 3 tablespoons of olive oil (or butter) in a large skillet over medium heat.
- Sauté the onion for 3–4 minutes until softened, then add the garlic, sage, and celery. Cook for another 2 minutes until fragrant.
Step 3: Create the Creamy Sauce
- Sprinkle flour over the onion mixture and stir well, cooking for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in the warm veggie broth, followed by the almond milk. Stir continuously until the sauce thickens.
- Add salt, pepper, and a pinch of nutmeg. Adjust seasoning to taste.
Step 4: Combine the Filling
- Fold the roasted vegetables into the creamy sauce.
- Add the kale and cooked lentils (or peas) and stir until the kale wilts and everything is evenly coated.
Step 5: Assemble the Pot Pie
- Preheat the oven to 400°F (200°C).
- Pour the filling into a deep oven-safe pie dish or casserole dish.
- Cover the filling with the puff pastry, trimming any excess. Press the edges down to seal, and cut a few small slits in the top for steam to escape.
- Brush the pastry with olive oil (or egg wash for non-vegan) for a golden crust.
Step 6: Bake the Pot Pie
- Bake the pot pie for 20–25 minutes until the puff pastry is golden and crisp.
Let it rest for 5 minutes before serving to allow the filling to settle
Notes
- Substitutions: Use sweet potatoes or another winter squash in place of butternut squash. You can also swap kale with spinach or Swiss chard.
- Make-Ahead: Prepare the filling a day in advance and refrigerate. Assemble and bake the pot pie when ready to serve.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350°F for best results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian, Comfort Food