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!This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting! Click To Tweet
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 (dressing – if you want to get technical about it) 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.
I should state here that 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.
Just a side note – see that casserole dish in the photo – that’s brand spanking new, and the first time that I have used it. If you are a food blogger, you will totally get where I am coming from. When we go into a place that sells kitchen tools and gadgets, we get excited, right!
I went shopping this weekend for a few props and gadgets. It was so much fun. I was like a kid in a candy store.
Now if I only had more space to store my props…
Speaking of props, I like to paint my own backdrops. I have come to learn over the last couple years of blogging which work better than others. Note to self: paint over the busy colorful backdrops!
There are some really cool finishes that mimic crackled paint and fabric. (I am like a kid in a candy store in the art stores too.)
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Lentil and Mushroom Shepherd’s Pie with Mashed Cauliflower
- Mashed Cauliflower
- 1 head cauliflower, chopped
- 2 teaspoons olive oil or Earth Balance
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 carrot (1/3 cup chopped)
- 1 celery stick (1/2 cup chopped)
- 1 garlic clove, minced
- 1 cup chopped baby portobello mushrooms
- 1/4 cup red wine
- 1 teaspoon freshly chopped thyme leaves
- 2 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup dry orange lentils
- 1 tablespoon low sodium gluten free tamari
- 1/2 cup peas
- salt and pepper
- 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 1/2″ x 7 1/2″ (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.
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