Lentil Shepherd's Pie
This hearty lentil shepherd's pie features a savory, jammy filling of green lentils and deeply browned onions, topped with a fluffy potato and cauliflower mash. Perfectly seasoned with red wine, tahini, and fresh herbs, it's an impressive plant-based comfort dish that will satisfy vegans and meat-eaters alike.
Instructions
- 1
Heat olive oil (1 tbsp) in an ovenproof skillet. Sauté onions (3 yellow) with a pinch of salt for 10 minutes until browned.
- 2
Stir in garlic cloves (8 clove), fresh thyme (1 tbsp), and fresh rosemary (2 tsp). Cook for 2 minutes.
- 3
Add tomato paste (3 tbsp) to the center of the pan and stir for 3 minutes until darkened.
- 4
Deglaze the pan with dry red wine (0.5 cup) and cook for 4 minutes until the liquid mostly evaporates.
- 5
Pour in vegetable broth (3.75 cup), green lentils (1.5 cup), leaves (2 bay), and paprika (1.5 tsp). Rapidly simmer for 30 minutes until lentils are al dente.
- 6
Turn heat to low and stir in tahini (0.25 cup), tamari (1 tbsp), balsamic vinegar (1 tbsp), and vegan worcestershire sauce (2 tsp). Season with salt (2 tsp) and black pepper (0.5 tsp).
- 7
Boil russet potatoes (20 oz) and cauliflower (16 oz) in salted water with rosemary (1 sprig) for 15 minutes until very soft.
- 8
Drain and thoroughly dry the vegetables. Mash together with plant butter (4 tbsp), reduced fat coconut milk (0.5 cup), and nutritional yeast (1 tbsp) until fluffy.
- 9
Preheat oven to 375°F. Spread the mash over the lentils. Drizzle with extra virgin olive oil (1 tbsp) and bake for 20 minutes.
- 10
Broil for 3 minutes until golden brown. Garnish with fresh parsley (1 tbsp) and let rest before serving.
Nutrition Facts
Per portion