This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting.
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I just created a new favorite comfort food. 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 a while 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 at posting recipes in time for the 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 Shepherd's Pie 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 sweetness and depth 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.
Another shepherd's pie recipe to try is my Vegan Mexican Shepherd's Pie recipe.
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❤️ Why You'll Love It
- Made with mashed cauliflower, it is healthy and hearty.
- It is warm and comforting.
- It is perfect for any holiday.
🧾 Ingredients
- Cauliflower: I used fresh cauliflower, but frozen would work as well. You could also use vegan mashed potatoes.
- Olive oil
- Onion, carrot, celery: Add flavor and aroma.
- Garlic: Adds a pungent flavor.
- Mushrooms: I used baby portobello mushrooms. You can use another variety of mushrooms.
- Red wine: Use a red wine that you would actually drink.
- Fresh thyme: Adds a herby pepper flavor.
- Tomato paste: Adds a rich concentrated tomato flavor.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
- Orange lentils: I used dry orange lentils, also known as red lentils.
- Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce, liquid aminos, or coconut aminos.
- Peas: I used frozen peas. You don't need to thaw them first.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Mashed potatoes
- Another variety of lentils
- Corn
- Green beans
- Parsnips
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🔪 Instructions
Mashed cauliflower
Step 1: Steam cauliflower until tender. Let cool.
Step 2: In a food processor, mix cauliflower, vegan butter or olive oil, and salt and pepper until smooth and creamy.
Filling
Step 1: Heat olive oil in a pan. Add onions, carrots, and celery. Cook until tender.
Step 2: Add garlic. Cook another minute.
Step 3: Add mushrooms, thyme, and red wine. Cook until the wine is reduced to half.
Step 4: Add vegetable broth, tomato paste, lentils, tamari, salt, and pepper. Cook for about 10 minutes.
Step 5: Add peas. Cook another 5-10 minutes until lentils are soft and tender.
Step 6: Pour the filling into a baking dish.
Step 7: Spread mashed cauliflower on top.
Step 8: Bake for 10-15 minutes, then broil for 5 minutes to brown the mashed cauliflower.
👩🏻🍳 Recipe FAQs
This vegan shepherd's pie is made with orange lentils, celery, carrots, onion, peas, tamari, mushrooms, red wine, fresh thyme, and mashed cauliflower.
This recipe will last 5 days in an airtight container in the fridge.
Other Vegan Dinner Recipes
If you tried this Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
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!
📋 Recipe
Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower
Equipment
- Baking dish
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°F.
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°F for 10-15 minutes, then broil for 5 minutes to brown the cauliflower.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Sandy says
Hi, this looks so good. Please could you tell me if the lentils are split red lentils or whole red lentils. Thanks for your lovely recipes.
Willow Moon says
They're whole dry lentils. Thank you and I hope you like it!
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.