Description
A cozy and hearty shepherd’s pie packed with lentils, vegetables, and rich flavors that nourishes the body and soul.
Ingredients
Scale
- 1.3 lb butternut squash (peeled and chopped)
- ½ head cauliflower (chopped into florets)
- ½ cup soy milk
- ½ cup nutritional yeast
- ½ tsp ground nutmeg
- 1 tbsp olive oil
- 1 large yellow onion (finely diced)
- 2 celery ribs (finely diced)
- 4 garlic cloves (minced)
- 1 carrot (finely diced)
- 1 tsp dried thyme
- Sea salt flakes (to taste)
- Freshly ground black pepper (to taste)
- ½ tsp red chili flakes
- 3.5 oz mushrooms (diced)
- 3.9 oz textured vegetable protein (TVP)
- 3 tbsp tomato paste
- 1 tbsp tamari (reduced-sodium preferred)
- 3 tbsp flour (or sub for gluten-free flour)
- 1.5 cups low-sodium vegetable stock
- 1.5 cups brown lentils (cooked)
Instructions
- Peel and chop the butternut squash into equal-sized pieces and place in a large pot of salted cold water. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add cauliflower and cook for an additional 15 minutes until both vegetables are very soft. Drain and mash until creamy and smooth.
- Incorporate the soy milk and nutritional yeast into the mash, then season with nutmeg, salt, and pepper.
- Preheat the oven to 390°F (200°C).
- Rehydrate the textured vegetable protein in a heat-safe bowl with boiling water and set aside.
- In a large pot over medium heat, pour in olive oil and add diced onion. Cook for about 5 minutes until softened.
- Stir in celery, garlic, and carrot and season with thyme, salt, pepper, and chili flakes; cook for another 5 minutes.
- Add mushrooms and sauté for 5 minutes until softened. Stir in tomato paste, tamari, and flour, cooking for 1 minute.
- Gradually add vegetable stock, half a cup at a time, allowing mixture to thicken slightly before adding lentils and rehydrated TVP. Simmer for another 5 minutes.
- Divide filling between 4 oven-safe dishes or use one large tray. Spread the creamy mash on top and create decorative lines with a fork.
- Bake for 35 minutes until golden and bubbling. Let cool slightly before serving.
Notes
For extra creaminess, consider adding vegan butter or tahini to the mash. You can sprinkle breadcrumbs on top before baking for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg