Vegan Lentil Shepherd’s Pie With Cauliflower Mash

This vegan lentil shepherd’s pie layers a savory lentil and vegetable filling under a fluffy cauliflower-potato mash. The lentils simmer with mushrooms, carrots and herbs until spoon-thick, while a little potato in the topping keeps it satisfying and helps it brown. It is a cozy main dish for a family dinner and reheats well for lunch.

Recipe details

Serves: 6 | Prep: 25 minutes | Cook: 45 minutes

Ingredients

For the filling

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 8 ounces cremini mushrooms, chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 3 cups low-sodium vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon rosemary, chopped
• 1 cup frozen peas
• 1 tablespoon tamari or coconut aminos (use coconut aminos for soy-free)
• Black pepper to taste

For the topping

• 1 small cauliflower, cut into florets
• 1 large russet potato, peeled and cubed
• 2 tablespoons olive oil
• 1/3 cup unsweetened plant milk
• 1/2 teaspoon salt

Directions

1. Heat oven to 400°F. Warm olive oil in a Dutch oven over medium heat. Add onion, carrots and mushrooms; cook for 7 to 8 minutes until softened and the mushrooms release their moisture. Stir in garlic for 30 seconds.
2. Add lentils, broth, tomato paste, thyme, rosemary, tamari or coconut aminos, and pepper. Bring to a boil, then cover and simmer gently for 25 to 30 minutes, until the lentils are tender but not falling apart. Stir in peas. If the filling is loose, simmer uncovered for several minutes.
3. Meanwhile, steam cauliflower and potato until very tender, about 15 minutes. Drain thoroughly, then mash or blend with olive oil, plant milk and salt until smooth. Add milk gradually; too much can make the topping runny.
4. Spoon lentil filling into a 2-quart baking dish. Spread mash over the top, roughing it with a fork so the peaks brown. Bake for 20 to 25 minutes, until bubbling around the edges and golden in spots. Rest 10 minutes before serving.

Helpful notes

Brown or green lentils hold their shape better than red lentils. If using canned lentils, reduce the broth to 1 cup and simmer the filling only long enough to soften the vegetables. For a crispier top, broil for 1 to 2 minutes at the end while watching closely.

Make-ahead and storage

Prepare the filling and topping a day ahead; refrigerate separately. Assemble just before baking and add about 10 minutes to the bake time if cold. Refrigerate leftovers for up to 4 days. Freeze the fully baked pie for up to 2 months; thaw overnight and reheat covered at 350°F until hot.

FAQ

Can I make it without potato? Use all cauliflower, but drain it very well and expect a softer topping.

Is it gluten-free? It can be; use certified gluten-free tamari or coconut aminos and check broth labels.