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    Home » Recipes » Main Dishes and Small Dishes

    Published: Mar 1, 2017 · Modified: Sep 2, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower

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    This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting.

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower close up with fork.

    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 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.

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    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.

    Another shepherd's pie recipe to try is my Vegan Mexican Shepherd's Pie recipe.

    Instructions

    1. Mashed cauliflower: Steam cauliflower until tender. Let cool.
    2. In a food processor, mix cauliflower, vegan butter or olive oil, and salt and pepper until smooth and creamy.
    3. Filling: Heat olive oil in a pan. Add onions, carrots, and celery. Cook until tender.
    4. Add garlic. Cook another minute.
    5. Add mushrooms, thyme, and red wine. Cook until the wine is reduced to half.
    6. Add vegetable broth, tomato paste, lentils, tamari, salt, and pepper. Cook for about 10 minutes.
    7. Add peas. Cook another 5-10 minutes until lentils are soft and tender.
    8. Pour the filling into a baking dish.
    9. Spread mashed cauliflower on top.
    10. Bake for 10-15 minutes, then broil for 5 minutes to brown the mashed cauliflower.

    Storage

    This recipe will last up to 5 days in an airtight container in the fridge.

    Vegetarian Shepherd's Pie with Mashed Cauliflower birds eye view.

    Other Recipes

    • 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
    • Another variety of lentils
    • Corn
    • Green beans
    • Parsnips

    Veggie Shepherd's Pie with Mashed Cauliflower close up

    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.

    📋 Recipe

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower
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    5 from 5 votes

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower

    This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting.
    Course Main Course
    Cuisine Irish inspired
    Prep Time 15 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 4
    Calories 207kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor
    • 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
    US Customary - Metric

    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.
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    Nutrition

    Calories: 207kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 817mg | Potassium: 660mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3125IU | Vitamin C: 28.1mg | Calcium: 44mg | Iron: 2.8mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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    Reader Interactions

    Comments

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      Recipe Rating




    1. CAROLINE says

      November 12, 2019 at 12:26 pm

      Could I substituted brown lentils?

      Reply
      • Willow Moon says

        November 12, 2019 at 4:45 pm

        Definitely!

        Reply
    2. viola sarkantyus says

      November 25, 2018 at 5:50 am

      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!5 stars

      Reply
      • Willow Moon says

        November 27, 2018 at 8:15 am

        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.

        Reply
    3. Tammy says

      July 25, 2018 at 11:12 am

      What can I replace the red wine with?

      Reply
      • Willow Moon says

        July 25, 2018 at 2:52 pm

        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.

        Reply
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    I've been vegan for 23 years and
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