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Vegan Lentil Shepherd’s Pie with Cauliflower Purée

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A hearty vegan shepherd’s pie with a savory lentil, mushroom, and vegetable filling topped with smooth cauliflower purée. Baked until bubbling and lightly golden, it makes a comforting plant-based dinner that is also ideal for meal prep.

Ingredients

  • 3 cups cooked brown or green lentils, drained
  • 8 ounces cremini or button mushrooms, finely chopped
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary or 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 large heads cauliflower, cut into florets, about 8 cups
  • 2 garlic cloves
  • 1/3 cup unsweetened plant-based milk, plus more as needed
  • 3 tablespoons vegan butter or extra-virgin olive oil
  • 1/4 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, for serving
  • 1 teaspoon fresh thyme leaves, for serving
  • Extra-virgin olive oil, optional for serving

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish and set aside.
  2. Bring a large pot of water to a boil. Add the cauliflower florets and 2 whole garlic cloves and cook for 10 to 12 minutes, or until the cauliflower is very tender.
  3. Drain the cauliflower and garlic thoroughly and let them sit in the colander for 3 to 5 minutes so excess steam and moisture can escape.
  4. Transfer the cauliflower and garlic to a food processor. Add 1/3 cup plant-based milk, vegan butter or olive oil, nutritional yeast, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and creamy, adding additional plant-based milk 1 tablespoon at a time only if needed. Set aside.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until they begin to soften.
  6. Add the mushrooms and cook for 6 to 8 minutes, until they release their moisture and begin to brown.
  7. Stir in the 3 minced garlic cloves, tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 to 2 minutes, stirring frequently, until fragrant and the tomato paste darkens slightly.
  8. Add the cooked lentils, crushed tomatoes, vegetable broth, soy sauce or tamari, and balsamic vinegar. Stir well and bring to a gentle simmer.
  9. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and the filling is thick and spoonable. Stir in the frozen peas during the final 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then adjust to taste.
  10. Transfer the lentil filling to the prepared baking dish and spread it evenly. Spoon the cauliflower purée over the filling and carefully spread it all the way to the edges.
  11. Use the back of a spoon or a fork to create ridges across the cauliflower topping. Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the topping is lightly golden.
  12. For additional browning, broil for 1 to 3 minutes, watching carefully to prevent burning. Remove from the oven and let the shepherd’s pie rest for 10 minutes.
  13. Garnish with fresh parsley, thyme, and an optional drizzle of extra-virgin olive oil. Divide into 6 portions and serve warm.

Notes

  • Brown or green lentils work best because they retain their shape and provide a hearty texture. Drained and rinsed canned lentils can be used for convenience.
  • Drain the cauliflower thoroughly and allow excess steam to escape before blending to prevent a watery purée.
  • For a heartier topping, replace part of the cauliflower with cooked potatoes.
  • Zucchini, corn, spinach, or bell peppers can be added to the filling. Cook high-moisture vegetables thoroughly before assembling the pie.
  • For additional umami flavor, add extra mushrooms, 1 tablespoon miso paste, or additional tamari, adjusting the salt afterward.
  • Red pepper flakes or cayenne pepper can be added for a spicier filling.
  • The assembled shepherd’s pie can be refrigerated before baking. Add extra baking time when cooking it directly from the refrigerator.
  • Store leftovers in the refrigerator for up to 4 days. Individual portions can also be frozen in freezer-safe containers and thawed overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/vegan-lentil-shepherds-pie-with-cauliflower-puree/