| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 341 | 5g | 1g | 59g |
| sugars | fibre | protein | salt |
| 11g | 21g | 21g | 1.6g |
Why I Love American Mushroom and Lentil Shepherd’s Pie with Mashed Cauliflower Topping
Today we are heading to the heart of America with our flavorful and scrumptious Mushroom and Lentil Shepherd’s Pie with Mashed Cauliflower Topping. As a native New Yorker with an incredibly diverse culinary scene at my fingertips, I am constantly inspired by the variety of cuisines I am exposed to. This particular dish embraces a classic American recipe but puts a unique twist by incorporating a variety of different ingredients, offering a delightful nod to the melting pot that is NYC and America as a whole. As with the city I love, this recipe celebrates diversity and demonstrates how distinct flavors can harmoniously come together to create something truly special.
The Fusion of Flavors
The Mushroom and Lentil Shepherd’s Pie with Mashed Cauliflower Topping is a standout because it marries several distinct elements together. The earthiness of the mushrooms paired with the comfort of lentils, the blend of herbs, and the freshness of the vegetables creates a rich and savory filling. A layer of creamy, garlic-infused mashed cauliflower creates a comforting topping, promoting a healthier version of the classic Shepherd’s Pie.
I have always been a fan of iconic TV chef Bobby Flay and this recipe could definitely be seen as a nod to his style of reinventing classic dishes. Like Flay, I love taking something familiar and adding my own spin to it, ensuring each dish retains its authenticity while embracing innovation and creativity.
Perfect Pairings
This deliciously hearty and wholesome dish is perfectly complemented by a fresh, crisp salad. If you’re looking for scrumptious salad recipes, I suggest checking out Jamie Oliver’s fantastic selection.
Also consider pairing this Shepherd’s Pie with a full-bodied red wine, which would beautifully balance the savory flavors. A classic American Zinfandel or a full-bodied Cabernet Sauvignon are both excellent choices.
Enjoy this mouthwatering dish, and here’s to the unity of flavors, cultures, traditions, and culinary adventures!
What You’ll Need
- 2 cups brown lentils
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 2 large carrots, diced
- 4 celery stalks, diced
- 16 ounces fresh mushrooms, sliced
- 1/4 cup tomato paste
- 2 tablespoons soy sauce
- 2 tablespoon fresh rosemary, chopped
- 2 tablespoon fresh thyme, chopped
- 1 cup frozen peas
- 1 cup corn kernels
- Salt and pepper to taste
- For the mashed cauliflower topping:
- 1 large head cauliflower, cut into florets
- 1/4 cup unsweetened almond milk
- 2 tablespoons vegan butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
Step One
Start by cooking the lentils. Combine the lentils and vegetable broth in a large pot and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the lentils are tender. Drain any excess broth and set the lentils aside.
Step Two
While the lentils are cooking, heat a large skillet over medium heat and add a bit of oil. Once hot, add the minced garlic, diced onion, carrots and celery. Stir well and cook for about 5 minutes, or until the onion is tender and translucent.
Step Three
Add in the sliced mushrooms, tomato paste, and soy sauce. Stir well to combine and cook for another 5 minutes, or until the mushrooms are browned and softened.
Step Four
Add in the cooked lentils, chopped rosemary and thyme, frozen peas, and corn. Stir well to combine everything. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, to let the flavors meld together. Then, remove from heat.
Step Five
While the lentil mixture is simmering, prepare the mashed cauliflower topping. Add the cauliflower florets to a large pot of boiling water and cook for about 10 minutes, or until very tender.
Step Six
Drain the cooked cauliflower, then return it to the pot. Add in the almond milk, vegan butter, garlic powder, salt, and pepper. Use an immersion blender to puree the mixture until smooth and creamy.
Step Seven
Preheat your oven to 375°F (190°C). Spread the lentil mixture evenly in a large baking dish, then top with an even layer of the mashed cauliflower.
Step Eight
Bake in the preheated oven for about 25 minutes, or until the top is slightly golden and the edges are bubbling. Let it cool for a few minutes before serving. Enjoy your Mushroom and Lentil Shepherd’s Pie with Mashed Cauliflower Topping!
