Description
A hearty vegan shepherd’s pie made with French onion lentils and creamy cauliflower potato mash.
Ingredients
- Olive oil
- Yellow onions
- Sea salt
- Black pepper
- Thyme
- Bay leaf
- Garlic
- Tomato paste
- French lentils
- Sherry or balsamic vinegar
- Gluten-free tamari
- Vegetable stock
- Yukon gold potatoes
- Cauliflower florets
- Vegan butter
- Unsweetened non-dairy milk
- Nutritional yeast
Instructions
- Cook onions slowly until jammy
- Add aromatics and lentils
- Simmer with stock until tender
- Steam potatoes and cauliflower
- Mash vegetables until creamy
- Assemble layers
- Bake until bubbly
Notes
- Serves 6 to 8 people
- All cauliflower mash option available
- Make ahead friendly
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg