Lentil Shepherd’s Pie with Cauliflower Potato Mash
6 -8
Ingredients
For the mash:
- 1 large potato peeled and chopped
- 1 small head cauliflower chopped
- 6 cloves garlic roasted in olive oil
- 1/4 cup olive oil
- 2 tbsp nutritional yeast optional
- 1 tsp kosher salt
- Freshly ground black pepper to taste
For the lentil filling:
- 2 tbsp olive oil
- 1 medium onion finely diced
- 2 garlic cloves minced
- 2 carrots diced
- 1 tbsp tomato paste
- 1 1/2 cups dried brown or green lentils
- 1/4 tsp thyme
- 1 bay leaf
- 1 cup frozen corn or peas
- 3 1/2 cups water plus more if needed
- 1 tsp kosher salt
- Black pepper to taste
Instructions
- Bring potato and cauliflower to a boil in salted water. Cook until soft.
- Blend or mash with roasted garlic, olive oil, nutritional yeast, salt, and pepper until smooth. Set aside.
- Heat olive oil in a skillet over medium. Sauté onion and garlic until fragrant. Add carrots and tomato paste; cook until the paste darkens.
- Stir in lentils, herbs, salt, pepper, and water. Simmer, covered, until almost tender (20–25 minutes). Add corn or peas and cook until lentils are fully done.
- Preheat oven to 350°F (180°C).
- Spread lentil filling into a casserole dish or ramekins. Top with mash, smoothing evenly.
- Bake for 20–25 minutes, until the topping is golden and filling is hot.
- Serve warm, with a simple green salad on the side.
Notes
Sample each component as you prepare, ensuring that every part of the dish tastes delicious on its own.