Craving a hearty vegetarian dish that everyone will love? This Lentil Shepherd’s Pie with Cauliflower Mash is the perfect solution. Not only is it comforting and satisfying, but it also falls into the delicious category of Vegetarian & Vegan Mains. Packed with protein-rich lentils and topped with creamy cauliflower, this dish is a great way to enjoy a wholesome meal without sacrificing flavor.
Imagine digging into this warm, savory pie where each bite is a delightful combination of textured lentils mixed with vibrant vegetables, all enveloped in a rich, flavorful gravy. The cauliflower mash takes the classic shepherd’s pie to a new level, offering a light and fluffy topping that contrasts beautifully with the hearty filling.
Whether you’re a seasoned vegan or just looking for a meatless meal, this recipe is both simple and impressive. It’s perfect for family dinners or meal prep for the week!
Delicious Lentil Shepherd’s Pie Recipe
This Lentil Shepherd’s Pie features a rich filling of lentils, carrots, peas, and spices, all surrounded by a velvety cauliflower mash. It’s nutritious, satisfying, and brings a burst of flavors to your table.
Perfectly seasoned, this dish has an earthy taste with a hint of sweetness from the vegetables, topped with a creamy texture that makes every forkful an absolute delight.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 medium head of cauliflower, chopped into florets
- 1/4 cup almond milk or any non-dairy milk
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Cook the Lentils: In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain any excess liquid.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant. Add carrots, cooking until softened, about 5-7 minutes.
- Combine: Stir in the cooked lentils, tomato paste, thyme, smoked paprika, salt, and pepper. Add in the frozen peas and mix well. Cook for an additional 5 minutes to allow flavors to meld.
- Prepare the Cauliflower Mash: Steam cauliflower florets until tender, about 10 minutes. Transfer to a bowl and mash with almond milk, olive oil, salt, and pepper until smooth and creamy.
- Assemble: Preheat the oven to 375°F (190°C). In a baking dish, spread the lentil mixture evenly, then top with the cauliflower mash, smoothing it out.
- Bake: Place in the oven and bake for 25-30 minutes, or until the top is lightly golden. Let cool for a few minutes before serving.
- Serve: Garnish with fresh parsley and enjoy your delicious Vegetarian & Vegan Mains!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 10g
- Protein: 15g
- Carbohydrates: 42g
