Description
A comforting vegan twist on a classic shepherd’s pie, packed with protein and delicious textures.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 large yellow onions, diced
- 8 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2 teaspoons fresh rosemary leaves, roughly chopped
- 3 tablespoons tomato paste
- 1/2 cup dry red wine (or vegetable broth if avoiding alcohol)
- 1 1/2 cups green or brown lentils
- 3 3/4 cups vegetable broth
- 2 bay leaves
- 1 1/2 teaspoons sweet or hot paprika
- 1/4 cup smooth tahini
- 1 tablespoon tamari or soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons vegan Worcestershire sauce (optional)
- 1 1/2 – 2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 20 ounces Russet potatoes
- 16 ounces cauliflower, cut into florets
- 1 1/2 teaspoons kosher salt (for potatoes)
- 1 rosemary sprig (optional)
- 4 tablespoons vegan butter or olive oil
- 1/2 cup lite coconut milk (or unsweetened oat milk)
- 1 tablespoon nutritional yeast
- Flaky sea salt and black pepper for garnish
- Fresh thyme leaves for garnish
- Chopped flat-leaf parsley for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Sauté onions with a pinch of salt until browned, about 8-10 minutes.
- Add garlic, thyme, and rosemary, cooking for 2 minutes until fragrant.
- Push onions aside; add tomato paste and cook until darkened.
- Deglaze with red wine (or use vegetable broth), then add vegetable broth, lentils, bay leaves, and paprika. Let this simmer for about 25-30 minutes until the lentils are tender.
- Stir in tahini, tamari, balsamic vinegar, and season to taste.
- While the lentils are simmering, peel and chop your potatoes, then toss them in a pot with the cauliflower and seasoning. Boil until fork-tender, about 15 minutes. Drain.
- Let them sit for a minute to dry slightly, then mash with vegan butter, coconut milk, nutritional yeast, and additional seasoning.
- Preheat your oven to 375°F (190°C). Layer the lentil mixture in a baking dish, then spread the creamy mashed potato topping on top.
- Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Bake for 20 minutes until bubbling, then broil for a few minutes to brown the top. Let it rest for 20 minutes before serving.
Notes
For added flavor, consider incorporating seasonal veggies or topping with breadcrumbs for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg