Description
A comforting and hearty Vegan Lentil Shepherd’s Pie filled with rich lentils and topped with a fluffy mashed potato and cauliflower blend.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 large yellow onions, diced
- 8 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2 teaspoons fresh rosemary leaves, roughly chopped
- 3 tablespoons tomato paste
- 1/2 cup dry red wine (optional)
- 1 1/2 cups green or brown lentils
- 3 3/4 cups vegetable broth
- 2 bay leaves
- 1 1/2 teaspoons sweet or hot paprika
- 1/4 cup smooth tahini
- 1 tablespoon tamari or soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons vegan Worcestershire sauce (optional)
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 20 ounces Russet potatoes
- 16 ounces cauliflower, cut into large florets
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 rosemary sprig (optional)
- 4 tablespoons vegan butter, softened
- 1/2 cup lite coconut milk
- 1 tablespoon nutritional yeast
- Extra virgin olive oil for finishing
- Flaky sea salt and black pepper
- Fresh thyme leaves
- Chopped flat-leaf parsley
Instructions
- In a cozy ovenproof skillet, heat olive oil over medium heat. Add the diced onions and sauté until golden, about 8-10 minutes. Stir in minced garlic, thyme, and rosemary, cooking for another two minutes.
- Add tomato paste and cook for 2-3 minutes. If using red wine, deglaze the skillet with it and let it evaporate.
- Add vegetable broth, lentils, bay leaves, and paprika. Bring to a boil, then cover and let it simmer gently for 25-30 minutes until lentils are tender. Stir in tahini, tamari, balsamic vinegar, and season to taste.
- Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cauliflower, cooking until soft, about 15 minutes. Drain and mash with vegan butter, coconut milk, nutritional yeast, and salt and pepper.
- Preheat the oven to 375°F (190°C). Spread the lentil filling in a baking dish and dollop creamy mashed potatoes on top. Drizzle with olive oil, season, and bake for about 20 minutes, broiling for a few minutes to achieve a golden top.
- Let rest for a few minutes before serving.
Notes
For extra flavor in the lentil filling, consider adding a dash of liquid smoke or sautéed mushrooms. Use a mix of sweet and hot paprika for depth of flavor.
- Prep Time: 15
- Cook Time: 55
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1/6 of the pie
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg