Lentil Shepherd's Pie
This hearty, protein-rich, vegan alternative to a classic meat pie just might surprise you!
Servings: 6 servings
Calories: 294kcal
Equipment
- frying pan
- 9” deep dish pie plate or an 8 ½” x 8 ½” square baking dish.
Ingredients
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable stock/broth, low or no sodium
- 2 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 227 g /8 oz mushrooms, chopped
- 4-5 cloves fresh garlic, chopped
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1 tablespoon all-purpose flour
- 2 tablespoon tomato paste
- ¼ cup red wine
- 2 teaspoon Worcestershire sauce
- ½ cup frozen peas, thawed or frozen
- Salt and pepper to taste
- 1 recipe Cauliflower & Celery Root Puree
- ½ cup Parmesan cheese, freshly grated (optional)
Instructions
- Preheat oven to 350 degrees.
- Prepare the cauliflower and celery root puree. Reserve.1 recipe Cauliflower & Celery Root Puree
- In a large, deep, frying pan or pot, heat oil over medium-high heat. Add onion and carrot. Cook, stirring occasionally, for 5 minutes or until onions start to soften and become glossy.2 tablespoon olive oil, 1 medium onion, diced, 1 medium carrot, diced
- Add mushrooms and continue cooking and stirring for another 5 mins. Add garlic, cumin and ½ teaspoon salt. Continue stirring and cooking for 2 minutes.227 g /8 oz mushrooms, chopped, 4-5 cloves fresh garlic, chopped, ½ teaspoon ground cumin, ½ teaspoon salt
- Add tomato paste and sprinkle with the flour. Stir until combined. Pour in the wine and scrape up any brown bits that have formed on the bottom. Add the rinsed lentils and stir. Add the peas and mix.1 cup brown or green lentils, rinsed, 1 tablespoon all-purpose flour, 2 tablespoon tomato paste, ¼ cup red wine, ½ cup frozen peas,
- Add the stock/broth and Worcestershire sauce. Bring to a boil. Reduce heat to a simmer and cook for 25 minutes or until lentils are softened.4 cups vegetable stock/broth, low or no sodium, 2 teaspoon Worcestershire sauce
- Transfer lentil mixture to a baking dish. Scoop the cauliflower and celery root puree on top and spread evenly. Top with Parmesan cheese if using. Place on a tray in case it bubbles over and bake in preheated oven for 20 minutes. If you want to brown the top, turn on the broiler and keep an eye on it until it’s browned to your liking.½ cup Parmesan cheese, freshly grated (optional)
Notes
If you are short on time you can use canned lentils and frozen peas and carrots. Drain the lentils and rinse. Add the lentils and frozen vegetables at step # 6 and simmer for 10 minutes or until the sauce has thickened. Proceed with remaining steps.
STORAGE: This pie will keep in the fridge, covered for 5 days, or freeze for up to 3 months.
See the above post for substitutions and pro tips!
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 693mg | Potassium: 982mg | Fiber: 8g | Sugar: 8g