Name: Lentil Shepherd's Pie
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil; 3 null yellow onions (diced); 8 clove garlic cloves (minced); 1 tbsp fresh thyme (roughly chopped); 2 tsp fresh rosemary (roughly chopped); 3 tbsp tomato paste; 0.5 cup dry red wine (such as Pinot Noir); 1.5 cup green lentils (or brown lentils); 3.75 cup vegetable broth; 2 null bay leaves; 1.5 tsp paprika; 0.25 cup tahini (smooth); 1 tbsp tamari (or soy sauce); 1 tbsp balsamic vinegar (good quality); 2 tsp vegan worcestershire sauce (optional); 2 tsp salt; 0.5 tsp black pepper; 20 oz russet potatoes (peeled and chopped); 16 oz cauliflower (cut into florets); 1 sprig rosemary (whole); 4 tbsp plant butter (softened); 0.5 cup reduced fat coconut milk; 1 tbsp nutritional yeast; 1 tbsp extra virgin olive oil (for drizzling); 1 tbsp fresh parsley (chopped)

Instructions

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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.