Lentil and Mushroom Shepherd’s Pie
This delicious vegetarian version of shepherd’s pie has all the flavor of its beef counterpart but much healthier. The combination of lentils and veggies make a meaty satisfying meal with non of the guilt. Vegan, Grain free, gluten free,
Servings Prep Time
4people 20minutes
Cook Time
55minutes
Servings Prep Time
4people 20minutes
Cook Time
55minutes
Ingredients
Cauliflower “mashed potatoes” layer
Lentil and Mushroom layer
Instructions
  1. Preheat oven to 400 degrees. Rinse and cut cauliflower into medium pieces, put in a roasting pan and toss with olive oil and salt. Roast for 25 minutes or until golden brown. Stirring after 15 minutes.
  2. Meanwhile, in a large caste iron skillet or oven-safe saucepan over medium-low heat, sauté 2 Tbsp. garlic for the cauliflower “mashed potatoes” for 1-2 minutes of until soft. Put the softened garlic in a blender and set aside. Then, in the same skillet, add the onion, celery, carrot, mushrooms, and garlic and a small amount of olive oil and cook on medium heat until softened (7-10 minutes).
  3. Add water and lentils, stir, cover, and cook on medium-low for 25 minutes or until lentils are soft and liquid is absorbed. Stir in vegetable bouillon, tomato paste, and Worcestershire sauce.
  4. Once the cauliflower is done, add it in the blender with the garlic. Then add parsley (or any fresh herb you have on had – rosemary is delicious too), coconut milk and almond milk. Blend until smooth, scraping the sides a few times and adding additional milk if necessary. It should be a little runnier than mashed potatoes made from a box.
  5. Spread cauliflower mixture over lentil and mushroom layer and bake at 400 degrees for 20-25 minutes or until the top starts to get golden brown.