Vegan Lentil Shepherds Pie with Cauliflower Puree

This Vegan Lentil Shepherds Pie with Cauliflower Puree instead of Mashed Potatoes has all of the flavor you’d expect from the traditional version but with only a fraction of the calories.

vegan lentil shepherds pie with cauliflower mash served in a casserole fish on a wooden board

Lentil Sheperd’s Pie with Cauliflower Mash  – a healthy vegan twist on a comfort food classic

Vegan Lentil Shepherds Pie – That’s tender lentils, spinach, carrots and hearty portobello mushrooms topped with creamy mashed caulilflower baked to golden perfection!

Serve this easy vegan comfort food meal as a meatless favorite any time of year.

a half eated individual casserole dish of vegan lentil shepherds pie next to a big casserole of sheperds pie

Why you will love this recipe:

For those colder fall and winter days I like to turn to comforting yet healthy dishes such as this Vegan Lentil  Shepherd’s Pie. It is loaded with protein-rich lentils, vegetables and lean protein to nourish and fuel me through the holiday hullabaloo.  The holiday season feels so much easier if you got a good healthy meal in your belly to keep you going.

This Shepherd’s Pie is a super easy crowd-pleaser you can quickly prep ahead of time, pop in the oven and enjoy. It’s also great for making ahead as it keeps for a few days in the fridge. A lifesaver during busy weeks when you have to cut down on time spent in the kitchen.

a casserole dish with vegan lentil shepherds pie served on a rustic table

This lentil shepherds pie is completely guilt-free and made with good-for-you ingredients like protobello mushrooms, lentils and spinach. The veggies are blanketed by a layer of healthy low carb vegan cauliflower puree, which seamlessly replaces the traditional mashed potato crust.

Make ahead instructions:

Make a big batch for yourself and enjoy the leftovers for the remainder of the week, or prepare this in advance and reheat in the oven for an easy-peasy dinner for your holiday guests.

To reheat this shepherd’s pie in the oven, cover it tightly with foil and bake in an oven-safe container at 350°F for 30 minutes.

Tips

  • Individual ramekin servings are optional- if you’re feeling fancy.
  • I use pre-cooked lentils to seave on time. I like the steamed and ready variety from Trader Joe’s. It makes this recipe a breeze
two individual casseroles of vegan lentil shepherds pie topped with cauliflower mash

More comfort food dishes:

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter and Pinterest.If you make this Lentil Shepherds Pie, don’t forget to share it using the hashtag #LePetitEats!

5 from 1 vote
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Vegan Lentil Shepherd's Pie with Cauliflower Puree

This Vegan Lentil Shepherds Pie with Cauliflower Puree instead of Mashed Potatoes has all of the flavor you’d expect from the traditional version but with only a fraction of the calories.

Course Main Course
Cuisine Irish
Keyword lentil shepherd's pie, shepherd's pie with cauliflower, vegan shepherds pie
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6
Calories 450 kcal
Author Denisse

Ingredients

  • for the filling:
  • 1 tbsp. olive oil
  • 1 medium onion finely chopped
  • 3 carrots chopped
  • 1 tsp. fresh thyme chopped
  • 1/2 tsp. fresh rosemary chopped, plus more for garnish
  • 1 tbsp. garlic minced
  • 1 cup baby spinach
  • 1 cup portobello mushrooms sliced
  • 1/2 cup vegetable or chicken broth
  • 2 cups cooked lentils
  • Salt and freshly ground pepper to taste
  • for the cauliflower puree:
  • 1 head cauliflower
  • 1/4 cup coconut milk
  • 1/4 tsp. freshly ground nutmeg
  • Salt and freshly ground pepper to taste

Instructions

  1. Preheat oven to 425 degrees. Remove the core of the cauliflower and chop the florets into medium sized pieces. Steam until florets are tender with a hint of crispness left, about 10-15 minutes (prick pieces with a fork to check for doneness). Reserve steaming water.
  2. Transfer half of cauliflower and coconut milk to a food processor and puree until smooth. Add nutmeg, salt, pepper and remaining cauliflower to food processor and puree again until smooth, adding steaming liquid by the tablespoon if necessary. Set cauliflower puree aside.
  3. Heat olive oil over medium heat in a large stockpot. Add onions, carrot thyme and rosemary and cook until vegetables begin to soften, about 7-8 minutes. Add garlic, spinach and mushrooms and continue to cook for another 1-2 minutes or until spinach begins to wilt.
  4. Add broth and lentils to pot and cook until broth is almost completely absorbed. Season to taste with salt and pepper and transfer lentil mixture to a medium casserole dish or individual ramekins.
  5. Cover mixture with a layer of cauliflower puree and bake for about 20 minutes or until cauliflower puree begins to brown (broil for a few minutes if desired).

Recipe Notes

Prepare this in advance and reheat in the oven for an easy-peasy dinner for your holiday guests. Individual ramekin servings are optional- if you’re feeling fancy.

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Comments

  1. Willow

    I have not had shepherd’s pie since going vegan over 16 years ago. This sounds like the kind of yummy comfort food I could use right about now!

    Reply
    1. Denisse Post author

      It is so delicious and comforting, and light at the same time! I hope you’ll try it out!

      Reply

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