This lentil cottage pie is rich in fiber and protein, thanks to hearty lentils, vegetables, and a creamy butternut squash topping. Our Homestyle bone broth deepens the flavor and brings gut-supporting nutrients like amino acids, and protein. The result? A twist on the classic that’s exceptionally nutritious, flavorful, and truly satisfying.
Warm, filling, and perfect for chilly winter days. Also perfect for meal prep – make it ahead and enjoy it all week.
Ingredients
Lentil Filling
- 2 tbsp oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3–4 celery stalks, chopped
- 1 can brown lentils, rinsed and drained
- 1 tbsp soy sauce
- 1 can diced tomatoes
- 1 packet Homestyle instant bone broth
- ¼ cup water
- 2 tsp garlic powder
- 1.5 tsp cumin
- 1.5 tsp ground coriander
- 3 tsp smoked paprika
Butternut Squash Layer
- 1 butternut squash, roasted and flesh scooped out
- 3 tbsp nutritional yeast
- 1 tbsp miso paste
- 1–1½ tsp salt (to taste)
- 2–3 tbsp milk (or plant-based milk)
How to:
Prepare the squash mash:
Preheat the oven to 400°F (200°C). Slice the butternut squash in half lengthwise, drizzle with olive oil, and sprinkle with 1 tsp salt. Roast for about 30 minutes, or until fork-tender. Scoop the flesh into a bowl and mash with the miso paste, nutritional yeast, and milk. Season with additional salt to taste and set aside.
Make the lentil filling:
Heat the oil in a large pan over medium heat. Sauté the onion, celery, and carrots until softened. Add the spices and cook until fragrant. Stir in the lentils, soy sauce, diced tomatoes, water, and packet of bone broth. Simmer until slightly reduced and thickened.
Assemble and bake:
Spread the lentil mixture evenly into the bottom of a baking dish. Spoon and spread the squash mash over the top. Bake at 400–425°F (200–220°C) for about 15 minutes, or until the top is golden and bubbling. Let stand for a few minutes before serving.
