Vegan Lentil Shepherd’s Pie with Cauliflower Puree

Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegan

Prep Time

15 Minutes

Cook Time

50 Minutes

Servings

6-8 Servings

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Fitting for all dietary preferences, comforting, and hearty is a vegan take on the classic shepherd’s pie. With the lentils and mushrooms, you won’t even realize this version is meat free.

Ingredients

For the lentil filling:
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 1 garlic clove, minced
- 1 cup mushrooms, chopped
- ¼ cup red wine or more vegetable broth
- ¼ tsp dried thyme
- 2 cups vegetable broth
- 2 tbsp tomato paste
- ½ cup dry orange lentils
- 2 tbsp coconut aminos
- ½ cup peas
- 1 tsp salt
- ¼ tsp pepper
For the cauliflower puree:
- 1 head cauliflower florets
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp garlic powder

Instructions

Preheat the oven to 425F.
Heat olive oil in a pan. Add onion, carrot, and garlic and cook until the vegetables are soft.
Add chopped mushrooms, red wine, and thyme. Cook until the red wine cooks down to about half the amount.
Add the vegetable broth, tomato paste, lentils, coconut aminos, salt, and pepper. Cook for 10 minutes, then add the peas. Cook for another 15-20 minutes, stirring constantly, until lentils are soft and tender. Add more broth if needed.
In a separate pot full of boiling water, add the cauliflower and garlic. Cook until tender. Drain and add to a food processor or blender with the salt and garlic powder. Blend until you achieve a very smooth texture.
Pour lentil and mushroom mixture into a 9 ½ x 7 (or similar size) baking dish. Spread cauliflower puree on top. Bake at 425F for 10-15 minutes. Turn the oven to broil, and broil for about 3 minutes.
Let cool for 5 minutes before serving and enjoying.