Cauliflower Lentil Shepherd's Pie
This Cauliflower Lentil Shepherd's Pie is a vegan and paleo twist on the hearty classic. This is a great dish for guests, or for meal prep.
Equipment
- 1 food processor or high speed blender
- 1 oven safe dish such as a Pyrex
Ingredients
Pie Filling
- 4 large carrots
- 15 oz precooked canned lentils drained and rinsed
- 1 tbsp garlic infused oil
- 15 oz canned chopped tomatoes
- 1 cup vegetable broth
- 1/4 cup pumpkin seeds
- A dash of thyme, paprika, salt & pepper
Mashed Cauliflower
- 2 heads cauliflower
- 4 tbsp vegan butter
- 2 cloves minced garlic
- ½ tsp sea salt
- 1 pinch black pepper
- 1/4 cup unsweetened almond milk as needed
Instructions
Pie Filling
- Heat garlic infused oil in a frying pan on medium. Add the carrots (peeled and diced) and cook for 4-5 minutes. Stir often.
- Then add the tomatoes, vegetable broth, lentils, and pumpkin seeds. Add in spices to taste. Lower the heat and let simmer for 15-20 minutes until thick.
- Pour filling into a large oven safe dish and top with mashed cauliflower, instructions below:
Mashed Cauliflower
- Cut cauliflower into florets and steam until very tender, about 15-20 minutes. Then set aside uncovered to cool slightly.
- Sauté the garlic and butter in a small skillet over medium-low heat for 2-3 minutes (don’t let it burn!). Turn off heat and set aside.
- Transfer the cauliflower into a food processor and mix until puréed. Add almond milk as needed to help with purée.
- Add in all other ingredients and process until well combined. You may need to mix this in sections depending on the size of your food processor.
- Once it is a whipped consistency, smear the mashed cauliflower on top of the pie filling and bake for 10-20 minutes until golden brown. Optional: add an extra dash of paprika on top.
- Once done, let cool a little and enjoy while warm.