Description
A hearty and comforting vegetarian shepherd’s pie featuring a savory lentil and vegetable filling topped with creamy cauliflower mash. This dish combines a flavorful medley of carrots, celery, peas, corn, and pearl onions with tender lentils, all baked under a rich cauliflower and parmesan topping for a gluten-free, satisfying meal.
Ingredients
Scale
For the Filling
- 1 cup dried lentils, cooked
- 2 Tablespoons butter
- 1 cup celery, diced (~2-3 stalks)
- 1 cup carrots, diced (~2-3 medium-large carrots)
- 3-4 garlic cloves, chopped
- 3 Tablespoons red wine or vegetable stock
- 2 Tablespoons tomato paste
- 1/2 Tablespoon vegetarian Worcestershire sauce
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 cup frozen pearl onions
- Salt and pepper to taste
For the Cauliflower Mash Topping
- 1 small head cauliflower, 4-5 cups chopped
- 1/2 cup plain yogurt
- 1/2 cup whole milk
- 3 Tablespoons butter, melted
- 1/2 cup parmesan cheese, shredded
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the shepherd’s pie.
- Cook Lentils: Prepare the lentils according to package directions, typically 1 cup dried lentils to 3 cups liquid. Using vegetable stock and adding a little extra salt enhances flavor. Once cooked and drained, set them aside.
- Boil Cauliflower: In a large stockpot, add the chopped cauliflower and enough water to cover it. Bring to a boil and cook for 4-5 minutes until the cauliflower is tender. Drain well and set aside.
- Sauté Vegetables: In a cast iron skillet or another oven-safe skillet, melt 2 tablespoons of butter over medium heat. Add the diced celery and carrots, sauté for 2 minutes. Add the chopped garlic and cook for another 2-3 minutes until fragrant.
- Deglaze and Add Seasonings: Pour in the red wine or vegetable stock to deglaze the pan. Stir in tomato paste, vegetarian Worcestershire sauce, parsley, oregano, thyme, cayenne pepper, and salt. Cook this mixture for 3-4 minutes to blend the flavors.
- Add Frozen Vegetables and Lentils: Stir in the frozen peas, corn, and pearl onions and cook for an additional 2-3 minutes. Add the cooked lentils and mix thoroughly to combine all ingredients.
- Prepare Cauliflower Mash: To the drained cauliflower, add plain yogurt, whole milk, and melted butter. Use an immersion blender, regular blender, or food processor to blend the mixture until smooth with no lumps. Stir in shredded parmesan cheese and season with salt to taste.
- Assemble the Shepherd’s Pie: Spread the cauliflower mash evenly on top of the vegetable and lentil mixture in the oven-safe skillet. Use the back of a spoon to create any decorative patterns if desired.
- Bake: Place the skillet in the preheated oven and bake for 30-35 minutes until the mixture is bubbly and the top is golden brown.
- Broil for Finish: If you prefer a darker, crispier top, place the pie under the broiler for 2-3 minutes, watching carefully to avoid burning.
Notes
- If you don’t have a cast iron skillet, use any other oven-safe pan or transfer the filling to a casserole dish before baking.
- You may need to add a little extra liquid to your cauliflower mash depending on the size of the cauliflower. The mash should be moist but not runny, as it will dry out during baking.
- Look for parmesan or other cheese labeled vegetarian if strict vegetarian standards are required.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 20 mg
