Vegan Lentil Shepherd's Pie with Cauliflower Puree
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 clove garlic minced
- 1 cup mushrooms chopped
- 1/4 cup red wine or vegetable broth
- 1/4 tsp dried thyme
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1/2 cup dry orange lentils
- 2 tbsp coconut aminos
- 1/2 cup peas
- 1 tsp salt
- 1/4 tsp pepper
For the Cauliflower Puree
- 1 head cauliflower florets
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 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.
Notes
