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!

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 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.

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, carrot, 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.

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

Recipe

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!

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I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.

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5 from 4 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 vegan, gluten free

Keyword lentil and mushroom shepherd's pie, vegan shepherd's pie

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 4

Calories 207kcal

Author Willow Moon

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

Cook ModePrevent your screen from going dark

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.

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

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