Lentil Shepherds Pie
Recipe by Megan Horsley
This classic comfort food gets a healthy makeover as a plant-forward meal, boasting the use of over 8 vegetables! Packed with flavour and a creamy yet slightly sweet topping of mashed sweet potato and cauliflower, along with the somewhat “meaty” texture mushrooms, this dish is sure to soothe during the cooler months.
PREHEAT: the oven to 375F.
BOIL: the lentils and 1 ½ cups of broth in a small pot, then reduce heat to a simmer. Cook until tender, about 15-20 minutes.
HEAT: 1 tbsp olive oil on medium heat in a large pan. Add onions, carrots, parsnips, celery, mushrooms, garlic, Italian seasoning, and half of the salt and pepper. Sauté until browned.
WHISK: the arrowroot powder and 2 tbsp of broth in a small bowl and add it along with the peas, corn and lentils to the sautéed vegetables on medium heat to create a creamy bind. Adjust seasoning to taste.
STEAM: the sweet potato and cauliflower until tender. Drain and place in a food processor with the remaining salt, pepper, half of the oil and nutritional yeast. Blend until smooth.
SPREAD: the vegetables and lentils evenly in a 9”x13” baking dish. Then spread the sweet potato and cauliflower mixture evenly over the lentil mixture. Drizzle with the remaining olive oil and bake for 20 minutes, uncovered. .
BROIL: the shepherd’s pie for five minutes or until lightly browned.
GARNISH: with fresh parsley. Enjoy!
Substitutions: No lentils? Use ground meat or crumbled tempeh and remove the 1 ½ cups of broth. No cauliflower or sweet potatoes? Swap in butternut squash, parsnips or, for a more classic recipe, yellow potato.
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