| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 10g | 2g | 55g |
| sugars | fibre | protein | salt |
| 9g | 15g | 18g | 0.9g |
Why I Love American Lentil and Mushroom Shepherd’s Pie with Cheesy Cauliflower Topping
Shepherd’s Pie is a dish steeped in my Irish heritage, and this Lentil and Mushroom Shepherd’s Pie with Cheesy Cauliflower Topping is one that brings a delightful twist to this comfort food classic. Drawing from my upbringing in Boston as well as my special affection for New England’s bounteous seafood, this vegetarian spin fills the air with a warm, hearty aroma that takes me back to my grandparents’ kitchen.
The Inspiration Behind This Dish
Inspired by celebrity chef Jamie Oliver‘s vision of crafting healthier and tastier twists on traditional dishes, this Lentil and Mushroom Shepherd’s Pie, embodies that ethos. I’ve always been enthralled by the way Jamie transforms staple comfort foods into healthy concoctions, and that’s precisely what I aimed for in whipping up this savory treat – a Shepherd’s Pie that echoes its traditional counterparts but with a distinct vegetarian pivot.
American Comfort Food with an Irish Twist
This Shepherd’s Pie walks a delicious line between Irish comfort food and iconic American cuisine – think a pot pie meets a healthy casserole but laden with the quintessential Irish charm. Savoring the robust flavors of this pie, where mushroom and lentil mingle with the enticing aroma of thyme, leaves you nothing short of nostalgia for a countryside Irish kitchen. Not forgetting to mention the cheesy cauliflower topping that lends a beautiful layer of crunch and cheesy goodness to every bite.
In terms of pairings, this Shepherd’s Pie is a standalone star, but pairs remarkably well with a tangy coleslaw salad to cut through the richness, or a simple Caesar salad for a lighter side. Its versatility makes it a fitting addition to any feast, be that Sunday brunches or family potlucks.
In the end, the best part of cooking this recipe is the time spent preparing it. There’s a certain tranquility that comes from chopping vegetables, stirring the lentils, or prepping the cauliflower, that takes me back to the comforting sounds of my family’s kitchen, in a time where love and food were intermingled seamlessly. Making this recipe wasn’t just about creating a hearty meal, it was about relishing a memory, a cherished tradition, renewing the love for my heritage one delicious bite at a time.
What You’ll Need
- 1 cup green or brown lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 16 ounces cremini mushrooms, chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- 1 cup frozen peas
- 1 large head of cauliflower, cut into florets and steamed
- 1/4 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 cup shredded vegan cheese
- 1 tablespoon chopped fresh parsley for garnish
Method
Step One
Begin by rinsing the lentils and then putting them in a large pot with the vegetable broth. Bring the mixture to a boil, then reduce heat to low and let simmer until lentils are soft, typically for about 25-30 minutes.
Step Two
While the lentils are cooking, heat the olive oil in a large pan over medium heat. Now add the chopped onion and minced garlic, sauté until the onion is translucent. Next, add the cremini mushrooms, chopped carrots, and celery. Continue cooking until all the vegetables are tender.
Step Three
Stir in the soy sauce, fresh thyme leaves, and season with salt and black pepper. Cook for another 2-3 minutes, making sure all these ingredients combine well.
Step Four
Check on your lentils. Once the lentils are cooked, drain the excess vegetable broth. Stir in the cornstarch-water mixture into the vegetables. Continue cooking until the mixture thickens. Then, add the cooked lentils and frozen peas to the vegetables. Mix everything thoroughly.
Step Five
In the meantime, prepare the cauliflower topping. Put the steamed cauliflower in a blender or food processor, add unsweetened almond milk, nutritional yeast, and salt, and puree until smooth.
Step Six
Pour the lentil and vegetable mixture into a baking dish. Spread the cauliflower puree on top. Sprinkle with shredded vegan cheese.
Step Seven
Preheat your oven to 375F (190C). Bake your Shepherd’s Pie for about 30 minutes, or until the cheese is melted and slightly browned.
Step Eight
Remove from the oven and allow to cool slightly before serving. Garnish with chopped fresh parsley. Your Lentil and Mushroom Shepherd’s Pie with Cheesy Cauliflower Topping is ready to enjoy!
