Lentil Shepherds Pie

Recipe by Megan Horsley

Ingredients

19

Time

1h 15m

Serves

6

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.

Vegan

Gluten-Free

Dinner

Ingredients

2/3cup

French Lentils

1 3/4cups

Vegetable Stock

3Tbsp

Extra-Virgin Olive Oil

1cup

Yellow Onion

4

Carrots

3

Parsnip

2stalks

Celery

4oz

Cremini Mushrooms

2/3cup

Frozen Corn

2/3cup

Frozen Peas

1 1/2tsp

Italian Seasoning

2

Garlic Cloves

2tsp

Arrowroot Powder

1tsp

Sea Salt

1/2tsp

Black Pepper

1cup

Sweet Potato

1head

Cauliflower

1Tbsp

Nutritional Yeast

2Tbsp

Fresh Parsley

Instructions

1

PREHEAT: the oven to 375F.

2

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.

3

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.

4

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.

5

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.

6

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. .

7

BROIL: the shepherd’s pie for five minutes or until lightly browned.

8

GARNISH: with fresh parsley. Enjoy!

9

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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Winter Recipes

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Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

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