Lentil Shepherd's Pie

This protein rich vegan Lentil Shepherd’s Pie is packed with flavors. Its topped with cauliflower and is low in carbohydrates. It’s the ultimate comfort food with a healthier twist because its oil free too.

Course Main Course

Cuisine American

Keyword how to make lentil shepherd's pie, lentil shepherd's pie recipe, vegan shepherd's pie, vegetarian shepherd's pie

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 172kcal

Author Gunjan

Ingredients

For lentils

1 cup dry green lentils (rinsed)
1 cup water
2 cups vegetable stock
1 1/4 cup finely chopped Bella mushroom
1/2 cup frozen mixed vegetables
1/2 cup canned crushed tomatoes
1 tsp garlic powder
1 tsp onion powder
1 tsp salt or as per taste
1/2 tsp crushed black pepper
1/2 tsp cayenne pepper powder
1 tsp Italian seasoning

For the toppings

2 cups cauliflower florets
1 tsp salt or as per taste
1/4 cup nutritional yeast
1/2 tsp crushed black pepper
1/2 tsp dried parsley
1/2 tsp garlic powder
1/4 cup dairy free milk

Instructions

Preheat oven at 400-degree Fahrenheit and prepare an 8-inch baking dish. In a stockpot combine lentils, water and vegetable stock. Let it cook covered at high flame until the lentils are almost soft and water is almost absorbed.
Toss in mushrooms and cook covered again at medium-high flame for 3-4 minutes or until the water is absolutely absorbed.
Now, add mixed vegetable and crushed tomatoes andsauté for 1-2 minutes.
Now add garlic powder, onion powder, salt, crushed black pepper, cayenne pepper, Italian seasoning. Mix well and turn off the flame.
Now, spoon it out in the prepared baking dish and spread it out evenly with a spatula.
Now, combine cauliflower florets in a saucepan and cover it with water. Let it boil uncovered for 5-10 minutes or until its mushy. Turn it off and drain the water.
Now, add all rest of the ingredients of the toppings to the boiled cauliflower and mash it smooth with a food masher.
Add the mashed cauliflower as the top layer and evenly spread it. Then, rough the cauliflower a bit with a fork. (do not press it too much).
Now, bake it in the middle rack of the oven for 30 minutes or until the top is golden brown. Turn it off, take it out and place the baking dish on a flat surface. Spoon it out and serve immediately hot.

Notes

While boiling cauliflower just make sure that the water covers each floret.
After mashing cauliflower there might be some liquid at the bottom which you should pour it over the lentils because it will all dry up and add lots of flavors.
The leftovers can be refrigerated for about 1 week.
I have used dry green lentils in this recipe since I wanted to make it from scratch. Make sure to rinse it well before cooking.

Nutrition