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Lentil Pot Pie with Butternut Squash Recipe

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★★★★★

4.6 from 92 reviews

This hearty Lentil Pot Pie with Butternut Squash combines tender roasted winter vegetables with a creamy, sage-infused lentil stew, all topped with a flaky golden puff pastry crust. Perfect for a comforting vegetarian meal that’s rich in flavor and texture, using wholesome ingredients like kale, parsnip, carrot, and seasonal butternut squash.

Ingredients

Scale

Roasted Vegetables

  • 2 lbs butternut squash, peeled and cut into 1-inch cubes (about 6 cups)
  • 1 large parsnip, diced into 1/2-inch pieces
  • 1 large carrot, diced into 1/2-inch pieces
  • 1–2 tablespoons olive oil
  • 1/4 teaspoon salt and pepper

Stew Base

  • 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 with thyme or rosemary)
  • 1 cup celery, chopped (or substitute with diced fennel bulb)
  • 3 tablespoons flour
  • 1 1/2 cups warm vegetable broth
  • 1 cup almond milk (or soy, oat milk, or regular milk)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of nutmeg

Additional Ingredients

  • Big handful lacinato kale, chopped with big stems removed
  • 1 cup cooked lentils (black caviar lentils recommended, or French green or brown lentils; can substitute frozen peas)

Topping

  • 1 sheet puff pastry, thawed (~250 grams, approximately 9” x 11”)
  • Olive oil for brushing (or egg wash if not vegan)

Instructions

  1. Thaw the Puff Pastry: Place the puff pastry sheet in the refrigerator overnight to thaw. This ensures it is pliable and easy to roll out when assembling the pot pie.
  2. Cook Lentils: Rinse and simmer 1/2 cup dry lentils in salted boiling water like pasta until tender, about 20-25 minutes. Drain and set aside. This can be prepared ahead of time.
  3. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables and baking the pot pie.
  4. Roast Vegetables: Peel and dice the butternut squash into 1-inch cubes (about 6 cups), and dice the carrot and parsnip into smaller 1/2-inch pieces to ensure even cooking. Toss the vegetables with 1–2 tablespoons olive oil and season with 1/4 teaspoon salt and pepper. Spread them in a single layer on a parchment-lined baking sheet and roast for 25-35 minutes until tender and lightly caramelized.
  5. Prepare Stew Base: In an ovenproof 9-10 inch skillet, heat 3 tablespoons olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent. Add the garlic, celery, and chopped sage, continuing to cook until the onions turn golden. Sprinkle the flour over the vegetable mixture, stirring to coat and toast for 1-2 minutes to eliminate the raw flour taste.
  6. Add Liquids: Gradually whisk in 1 1/2 cups warm vegetable broth a little at a time over low heat, followed by 1 cup almond milk. Bring to a gentle simmer, stirring occasionally, until the mixture thickens to a creamy stew consistency. Remove from heat and season generously with 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of nutmeg.
  7. Combine the Filling: Gently fold the roasted vegetables, chopped kale, and cooked lentils into the stew base. If the filling seems too dry, add a splash of almond milk or vegetable broth to loosen slightly. Avoid over-mixing to maintain some texture. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Roll Out Pastry: On a floured surface, unroll the thawed puff pastry and dust lightly with flour. Roll out gently, smoothing creases and edges so that it becomes about two inches larger than the skillet diameter. This helps the pastry cook evenly and covers the filling completely.
  9. Assemble Pot Pie: Place the rolled pastry over the skillet with the lentil and vegetable filling. Fold the corners up and underneath if needed to seal. Cut several slits into the pastry surface to serve as steam vents. Brush the top with olive oil to promote a golden crust, or use an egg wash if not vegan.
  10. Bake: Bake the pot pie on the middle rack of the oven at 400°F for 20 minutes to puff the pastry and start browning. Then reduce the oven temperature to 350°F and bake for an additional 10 minutes until the crust is a deep golden brown and crisp.

Notes

  • For the lentils, black caviar lentils offer a nice texture and appearance but French green or brown lentils work equally well.
  • If you prefer, frozen peas can substitute the lentils for a different texture and sweetness.
  • Using an ovenproof skillet allows you to transfer directly from stove to oven, simplifying the cooking process.
  • Puff pastry can be thawed on the counter for about 1 hour if you forget to do it overnight in the fridge.
  • You can substitute other winter squash varieties like acorn or kabocha if butternut is unavailable.
  • Kale stems should be removed as they are tough and can affect the texture of the filling.
  • Egg wash is optional and only for non-vegan versions; olive oil brushing works well for a vegan crust.

Keywords: lentil pot pie, butternut squash recipe, vegetarian pot pie, winter squash pot pie, lentil recipe, vegetarian comfort food

Find it online: https://cookwithruby.com/lentil-pot-pie-with-butternut-squash-recipe/