Description
This Vegetarian Shepherd’s Pie with Cauliflower Mash is a hearty and nutritious twist on the classic comfort food. Featuring a savory lentil and vegetable filling topped with creamy cauliflower mash blended with yogurt, milk, and Parmesan cheese, it offers a delicious, wholesome meal perfect for meat-free diets. The dish is baked until bubbly and golden, with an optional broil to crisp the top further.
Ingredients
Scale
Lentil and Vegetable Filling
- 1 cup dried lentils, cooked
- 2 Tablespoons butter
- 1 cup celery, diced (about 2–3 stalks)
- 1 cup carrots, diced (about 2–3 medium-large carrots)
- 3–4 garlic cloves, chopped
- 3 Tablespoons red wine or vegetable stock
- 2 Tablespoons tomato paste
- 1/2 Tablespoon vegetarian Worcestershire sauce
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1 cup frozen pearl onions
- Salt and pepper to taste
Cauliflower Mash Topping
- 1 small head cauliflower, chopped (4–5 cups)
- 1/2 cup plain yogurt
- 1/2 cup whole milk
- 3 Tablespoons butter, melted
- 1/2 cup Parmesan cheese, shredded
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the shepherd’s pie.
- Cook Lentils: Prepare the dried lentils according to package instructions, typically by simmering 1 cup lentils in 3 cups of liquid such as vegetable stock with added salt. Drain and set aside once tender.
- Cook Cauliflower: In a large stock pot, add chopped cauliflower and enough water to cover it. Bring to a boil and cook for 4-5 minutes until tender. Drain and set aside for mashing.
- Sauté Vegetables: Heat butter in a cast iron or oven-safe skillet over medium heat. Add diced celery and carrots, cooking for 2 minutes. Add chopped garlic and continue cooking for an additional 2-3 minutes until fragrant.
- Deglaze and Add Seasonings: Pour in red wine or vegetable stock to deglaze the pan, scraping up any browned bits. Stir in tomato paste, vegetarian Worcestershire sauce, parsley, oregano, thyme, cayenne pepper, and salt. Cook the mixture for 3-4 minutes to meld the flavors.
- Add Frozen Vegetables: Stir in frozen peas, corn, and pearl onions. Cook for another 2-3 minutes to heat through. Then incorporate the cooked lentils and mix well.
- Prepare Cauliflower Mash: Combine cooked cauliflower, plain yogurt, whole milk, and melted butter. Use an immersion blender, blender, or food processor to blend until smooth and lump-free. Stir in shredded Parmesan cheese and adjust salt to taste.
- Assemble and Bake: Spread the cauliflower mash evenly over the lentil and vegetable mixture in the oven-safe skillet. Use the back of a spoon to create any desired patterns for crisping. Bake in the preheated oven for 30-35 minutes until the top is bubbly and golden brown.
- Optional Broiling: For a darker, crispier top, place the dish under the broiler for 2-3 minutes, watching carefully to prevent burning.
Notes
- If you don’t have a cast iron skillet, a different oven-safe pan or a casserole dish will work well for baking.
- Depending on the size and moisture content of your cauliflower, you may need to add extra liquid (milk or yogurt) to your mash to keep it moist before baking as it can dry out.
- Use vegetarian-labeled Parmesan cheese if strictly adhering to a vegetarian diet to ensure no animal rennet is used.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 25 mg
