Lentil and Mushroom Shepherd’s Pie with Mashed Cauliflower

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.)

*Affiliate links below. If you make a purchase through these links, I will receive a small commission. This is at no extra cost to you.

Lentil and Mushroom Shepherd’s Pie with Mashed Cauliflower

Serves 4

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 (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 tamari
• 1/2 cup peas
• salt and pepper

Instructions

1. Mashed Cauliflower: Steam the cauliflower for 10-15 minutes until tender. Let cool.
2. Blend cauliflower in a food processor with olive oil or Earth Balance, salt, and pepper. Set aside.
3. Preheat oven to 425°.
4. Filling: Heat olive oil in a pan. Add chopped onion, carrot, and celery and cook until the vegetables are soft, about 8-10 minutes.
5. Add garlic to the pan. Cook for a minute longer.
6. Add chopped baby portobello mushrooms, red wine, and thyme. Cook until the red wine cooks down to about half the amount.
7. 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.
8. 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.

Here are other comforting recipes you might like:

Spinach, Tofu, and Pine Nut Enchiladas

 

Spaghetti with Vegan Meatballs