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
2/3 cup
French Lentils
1 3/4 cups
Vegetable Stock
3 Tbsp
Extra-Virgin Olive Oil
1 cup
Yellow Onion
4
Carrots
3
Parsnip
2 stalks
Celery
4 oz
Cremini Mushrooms
2/3 cup
Frozen Corn
2/3 cup
Frozen Peas
1 1/2 tsp
Italian Seasoning
2
Garlic Cloves
2 tsp
Arrowroot Powder
1 tsp
Sea Salt
1/2 tsp
Black Pepper
1 cup
Sweet Potato
1 head
Cauliflower
1 Tbsp
Nutritional Yeast
2 Tbsp
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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More Recipes by Megan Horsley
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.
