Spoon Simple
Lentil Shepherd's Pie with Cauliflower Mash
A hearty vegetarian take on Shepherd's Pie, featuring a rich lentil and vegetable filling topped with a light and fluffy cauliflower mash. This nutritious dish is satisfying and packed with plant-based protein.
Prep 30 min
Cook 45 min
Total 1h 15m
Serves 6
Ingredients
Step 1 — For the Lentil Filling
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1.5 cups brown or green lentils, rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
Step 2 — For the Cauliflower Mash
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tablespoons olive oil or butter
- 1/4 cup unsweetened almond milk or milk
- Salt and freshly ground black pepper to taste
Instructions
- 1
Cook Cauliflower
Place cauliflower florets in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain thoroughly.
- 2
Sauté Vegetables
While cauliflower cooks, heat olive oil in a large Dutch oven or oven-safe skillet over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 8-10 minutes. Stir in minced garlic, thyme, and rosemary, and cook for 1 minute more until fragrant.
- 3
Simmer Lentil Filling
Add the rinsed lentils, vegetable broth, tomato paste, and soy sauce to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender and the sauce has thickened. Stir in frozen peas and season with salt and pepper to taste.
- 4
Mash Cauliflower
Add olive oil (or butter) and almond milk (or milk) to the drained cauliflower. Mash until smooth and creamy using a potato masher or immersion blender. Season with salt and pepper to taste.
- 5
Assemble and Bake
Preheat oven to 375°F (190°C). If your skillet is not oven-safe, transfer the lentil filling to a 9x13 inch baking dish. Spread the cauliflower mash evenly over the filling. Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
Nutrition per serving: 450 cal · 25g protein · 55g carbs · 18g fat · 15g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
