Vegan Shepherd’s Pie with Mashed Cauliflower

• Vegan
• Gluten free

• Produce

  • 1 cup Carrot
  • 3 lb Cauliflower florets
  • 8 oz Cremini mushrooms
  • 2 large cloves Garlic
  • 1 cup Green lentils
  • 1 cup Onion
  • 1 cup Parsnip
  • 1 bunch Sage
  • 1 bunch Thyme

• Refrigerated

  • 1/3 cup Almond milk

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 3 tbsp Vegan buttery spread

• Baking & Spices

  • 2 tbsp Cornstarch or arrowroot powder
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on karalydon.com

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup diced carrot (approx two carrots)
• 1 cup diced parsnip (approx two parsnips, peeled)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 large cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 cup uncooked green lentils, rinsed and drained
• 1 bunch sage (about 5 leaves)
• 1 bunch thyme (about 3-4 sprigs)
• 2 tablespoons cornstarch or arrowroot powder
• Salt and pepper to taste
• 3 lbs. cauliflower florets (approx 3 heads cauliflower)
• 1/3 cup almond milk
• 3 tablespoons vegan buttery spread

Directions

• In a dutch oven, heat olive oil over medium heat. Add onion, carrot, and parsnip and cook for 7-10 minutes, or until onions are translucent and veggies are slightly tender. Add 1/4 teaspoon salt and pepper.
• Stir in garlic and mushrooms and cook for another 5 minutes (stirring occasionally), or until mushrooms are tender and lightly browned.
• Add vegetable broth, lentils, thyme and sage, reduce heat and let simmer for 35- 45 minutes, or until lentils are tender.
• To thicken the lentil mixture, add cornstarch or arrowroot to a heaping spoonful of the lentil mixture in a separate bowl. Whisk together. Add thickened mixture back to the pot and whisk in. Salt and pepper to taste.
• Preheat oven to 425 degrees.
• Meanwhile, steam cauliflower florets until fork tender and transfer to a food processor (you may need to do this in batches depending on size of food processor). Add almond milk, vegan buttery spread and pulse to a smooth and creamy puree. Add 1/4 teaspoon salt and pepper. Add more salt and pepper to taste.
• Transfer lentil mixture to a 9x13 baking dish or 2 qt baking dish. Carefully spread mashed cauliflower evenly over top.
• Bake at 425 for 10 minutes and then transfer to under the broiler for 5 minutes, or until cauliflower is crispy and starting to turn golden brown.
• Remove from oven and let cool briefly before serving.

Nutrition