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Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower

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


Mashed Cauliflower

  • 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
  • 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


  • 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.


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