This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting.
I just created a new favorite comfort food. Woohoo!
I made this Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower because St. Patrick's Day is around the corner, and I have been wanting to make a vegan shepherd's pie for awhile now.
I think the last time that I had shepherd's pie was about twenty years ago, before I was vegan, and it was not as good as this!
I am getting a little better about posting recipes in time for holidays. I have been terrible about that in the past.
This shepherd's pie actually reminds me of Thanksgiving. Anytime I use thyme or sage in a recipe (or both), it reminds me of Thanksgiving. I think it's because the stuffing that I like has sage and thyme in it.
This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is packed with flavor. I added tamari for an umami flavor, and red wine to enhance the flavors of the other ingredients, as well as add a sweetness to the dish.
You should always cook with a wine that you would drink. Otherwise your food is not going to come out as good. Stay away from the cooking wine!
Of course, I am not saying grab the really expensive bottle of wine, but a cheaper bottle that you would actually drink.
This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting! Click To Tweet
How To Make This Recipe
- Mashed cauliflower: Steam cauliflower until tender. Let cool.
- In a food processor, mix cauliflower, vegan butter or olive oil, and salt and pepper until smooth and creamy.
- Filling: Heat olive oil in a pan. Add onions, carrot, and celery. Cook until tender.
- Add garlic. Cook another minute.
- Add mushrooms, thyme, and red wine. Cook until the wine is reduced to half.
- Add vegetable broth, tomato paste, lentils, tamari, salt, and pepper. Cook for about 10 minutes.
- Add peas. Cook another 5-10 minutes until lentils are soft and tender.
- Pour the filling into a baking dish.
- Spread mashed cauliflower on top.
- Bake for 10-15 minutes, then broil for 5 minutes to brown the mashed cauliflower.
How Long Will It Last?
This recipe will last up to 5 days in an airtight container in the fridge.
Other Recipes
- Vegan Enchilada Grilled Cheese
- Veggie Sandwich with Basil Pesto Hummus
- ALT (Avocado, Lettuce, and Tomato) Wrap
- Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus
- Vegan Mexican Tortilla Pizza
Variations / Additions
- Mashed potatoes
- Other variety of lentils
- Corn
- Green beans
- Parsnips
Recipe
This vegan shepherd's pie is a healthy take on traditional shepherd's pie. You won't even notice it's made with mashed cauliflower instead of mashed potatoes!
*Don't forget to come back and leave your feedback and star rating.
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I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.
Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower
Ingredients
Mashed Cauliflower
- 1 head cauliflower chopped
- 2 teaspoons olive oil or Earth Balance
Filling
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 carrot ⅓ cup chopped
- 1 celery stick ½ cup chopped
- 1 garlic clove minced
- 1 cup chopped baby portobello mushrooms
- ¼ cup red wine
- 1 teaspoon freshly chopped thyme leaves
- 2 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- ½ cup dry orange lentils
- 1 tablespoon low sodium gluten free tamari
- ½ cup peas
- salt and pepper
Instructions
- Mashed Cauliflower: Steam the cauliflower for 10-15 minutes until tender. Let cool.
- Blend cauliflower in a food processor with olive oil or Earth Balance, salt, and pepper. Set aside.
- Preheat oven to 425°.
- Filling: Heat olive oil in a pan. Add chopped onion, carrot, and celery and cook until the vegetables are soft, about 8-10 minutes.
- Add garlic to the pan. Cook for a minute longer.
- Add chopped baby portobello mushrooms, red wine, and thyme. Cook until the red wine cooks down to about half the amount.
- Add vegetable broth, tomato paste, lentils, tamari, salt, and pepper. Cook for 10 minutes, then add the peas. Cook another 5-10 minutes, stirring constantly, until lentils are soft and tender. Add more broth if needed.
- Pour lentil and mushroom mixture into a 9 ½" x 7 ½" (or similar size) baking dish. Spread mashed cauliflower on top. Bake at 425° for 10-15 minutes, then broil for 5 minutes to brown the cauliflower.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
CAROLINE says
Could I substituted brown lentils?
Willow Moon says
Definitely!
viola sarkantyus says
Brought this to a pot luck and it was a big hit! I had a lot of liquid so I thickened with some corn starch. I also took a short cut and used canned lentils, so it was quick and easy to make!
Willow Moon says
I'm glad you liked it Viola! As far as having a lot of liquid, it sounds like it could have been cooked down a bit more, to cook off the liquid.
Tammy says
What can I replace the red wine with?
Willow Moon says
I would add more vegetable broth. You could try something like grape juice or cranberry juice, but I haven't personally tried it, so I am not sure how it would turn out.