This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting.
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.
❤️ 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.
- 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
- Green beans
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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.
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!
Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower
- Baking dish
- 1 head cauliflower chopped
- 2 teaspoons olive oil or Earth Balance
- 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
- 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.
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.