Vegan Shepherd's Pie Recipe

Rating 5.0

| 1

This vegan shepherd's pie is lighter and more nutritious than the traditional shepherd's pie. Filled to the brim with vegetables and topped with a garlic cauliflower mash, it is a meal that you and your family can feel good about.

Dinner

New American

ingredients

steps

100

minutes

Ingredients

Servings:

For the Garlic Cauliflower Mash

garlic cloves, peeled and chopped

1 tsp

olive oil

head of cauliflower

1 tblsp

nutritional yeast

1 tsp

white miso paste

salt and pepper, to taste

For the Filling

1 cup(s)

green lentils, dried

6 cup(s)

water

bay leaf

shallot, sliced

1 tsp

salt

small onion, chopped

carrot, peeled and chopped

1 cup(s)

green beans, trimmed and chopped

1 cup(s)

frozen peas

1 cup(s)

vegetable broth, plus more if needed

1 cup(s)

mushrooms, chopped

1 tblsp

white miso

2 tblsp

tomato paste

2 tblsp

nutritional yeast

salt and pepper, to taste

Directions 15 steps | 100 Minutes

Step 1

In a small pan over medium-low heat, fry the garlic in olive oil until tender and brown. Set aside.

Step 2

Prepare the cauliflower by trimming the outer leaves and removing the core. Chop the cauliflower into 1-inch pieces.

Step 3

Fill a pot with an inch of water and bring to a boil. Place a steamer basket or insert that fits your pot. Put the chopped cauliflower into the steamer basket and cover the pot.

Step 4

Steam the cauliflower until very tender, about 15-20 minutes.

Step 5

Transfer the cauliflower into the bowl of a food processor and add the nutritional yeast, miso and reserved garlic. Process until the cauliflower becomes smooth. Salt and pepper the cauliflower mash to taste. Set aside.

Step 6

Cook the lentils. Look over your lentils to make sure there are no small rocks or debris. Rinse the lentils.

Step 7

In a medium pot over high heat, bring the lentils, water, bay leaf, shallot and salt to a boil. Once the water reaches a boil, reduce the heat to low and simmer until the lentils are just tender, about 15-20 minutes. Discard the bay leaf and shallot. Drain the lentils and set them aside.

Step 8

In a medium skillet over medium heat, heat the olive oil and sauté the onions, carrots and green beans together until tender, about 5 minutes.

Step 9

Add the peas and cook until tender, about 2 minutes. Remove vegetable mixture from heat and set aside.

Step 10

Make the sauce. In a medium pot, whisk together the broth, miso, tomato paste and 2 tablespoons of nutritional yeast.

Step 11

Add the mushrooms and cook until the mushrooms are tender, about 5 minutes.

Step 12

Transfer the broth mixture to a blender or food processor. Add ½ cup of the lentils into the broth mixture and blend until smooth. If the mixture is not smooth, add up to another ½ cup of vegetable broth until you reach the desired texture. Add salt and pepper if desired.

Step 13

Preheat the oven to 375°F. In a 9x9-inch baking dish or a baking dish of a similar size, combine the remaining 1½ cups of lentils, the vegetable mixture and the sauce.

Step 14

Top the vegetable mixture with the cauliflower mash, spreading from edge to edge. Bake the shepherd’s pie for 30-40 minutes or until the mixture is hot.