It’s again that time of year for comfort food to come into play, so what better than shepherd’s pie? The base of this is so yummy with lentils and peas in a mushroom gravy. I put another twist on the topping, using mashed cauliflower, rather than potatoes. If you’re like me, this makes you go, “Yum!”
To be honest, it’s not exactly cold weather here in Southern California, but even though I’m still getting my tan on during the day, that doesn’t mean it isn’t chilly in the morning and early evenings. This makes me feel like cooking those comfort foods that were so neglected over the hot summer months.
When I was a kid, my mom would make shepherd’s pie with layers of ground beef and instant mashed potatoes with cheese on top. Then she’d always serve it with peas. My lentils and mushrooms take place of the meat in this dish and the peas I decided to mix right in, because you know what? I’d always end up mixing them in when having them on the side anyway. I also added onions, and made a gravy too, because mushroom gravy is mmmm!!!
I decided to do the mashed cauliflower rather than using potatoes to just mix things up a little more. I wanted the same comfort food feel of a shepherds pie, but wanted to make it a little more original. And you know what? Mashed cauliflower is bomb! Plus, it helps me cut out some starches, which is something I try to do here and there.
The cheese I debated with. I try to not use processed foods too often, but faux cheese is something that tempts me. I thought about the flavors I was already using in this and had to decide whether I thought the cheese was necessary. The verdict I ended up with was that there were already so many incredible flavors put into this dish, it didn’t need the cheese.
Your first step is to get the cauliflower good and soft to be ready for mashing. To do this, I steam the florets for 10 minutes. Once soft, I transfer them to a parchment lined baking sheet and roast them at 400 degrees Fahrenheit for 15 minutes. You want to make sure they’ve gotten lightly browned on top. You do this to draw out moisture, preventing your cauliflower mash from becoming a liquid mess.
While your cauliflower steams and roasts, you can start on your first layer. Sift two tablespoons cornstarch into 2 cups warm water and whisk to combine. Next pour this into a large skillet over medium heat and add beef flavored vegetable bouillon, enough for making two cups broth. The kind I use, by Edward & Sons, requires only one cube per every two cups water, but some brands may be one cube per one cup, so make sure to read instructions.
Whisk the water and bouillon until the bouillon is completely dissolved. Now you can add the onion, mushrooms, garlic, and sage. Keep this at a high simmer, stirring occasionally, until mushrooms are soft. Finally, add the lentils and peas, continue to occasionally stir, and remove from heat once both are heated through and liquid has reduced down. You’re going to want to take a taste of this now, because this lentil layer is so delicious and full of flavor!
You can now finish your mashed cauliflower. Working in batches, add cauliflower to the food processor with cream cheese, vegan butter, garlic, salt, and pepper, then pulse until smooth. Be careful not to over process or your mash will become too runny. I usually do three batches and you will need to divide the other ingredients as well as the cauliflower, so that’s its processed with the right consistency. Once done, combine all your mash in a large bowl and add the chives. You don’t want to process the chives with the other ingredients because it creates too much liquid in the mash.
In a 9″x13″ baking dish, sprayed lightly with oil, pour the lentil mixture and spread evenly. Next top that with the mashed cauliflower and smooth with a silicone spatula to make the top even. Place in the oven, preheated to 350 degrees Fahrenheit for about 25 minutes. Before removing, make sure it’s bubbling slightly on the bottom, and cauliflower should be getting brown around the edges.
Before cutting, I let the pie sit for about 15 minutes. I then cut it into desired sized servings, sprinkled with paprika, and topped with chopped green onions. This turned out to be a great, tasty, vegan version of shepherd’s pie. If you make and enjoy this dish, let me know by taking and picture and tagging me on Instagram, @veggiesattiffanis, or please leave a review or comment on Facebook.
Lentil & Mushroom Shepherd's Pie with Mashed Cauliflower
Ingredients
For the lentil layer...
- 1 lb cooked lentils I use Trader Joe's Steamed Lentils (they're French lentils)
- 4 cups mushrooms sliced or diced small, I used a combo of sliced white mushrooms and diced portobello
- 1 small yellow onion diced
- 1 cup frozen peas
- 2 cups warm water
- beef flavored vegetable bouillon enough for two cups broth
- 2 Tbsp corn starch or tapioca starch/flour for grain-free
- 1 1/2 fresh sage leaves chopped
- 1/2 Tbsp garlic minced
For the cauliflower layer...
- 3 3/4 lb cauliflower florets 2 large cauliflower heads
- 3 Tbsp vegan butter Earth Balance carries a soy-free variety, if necessary
- 2 Tbsp vegan cream cheese Daiya is soy-free, if needed
- 1 1/2 tsp garlic minced
- 1 1/2 tsp sea salt or to taste
- 3/4 tsp black pepper or to taste
- 1 - 2 Tbsp fresh chives chopped
For serving...
- 2 - 3 green onions chopped (optional)
- paprika for dusting (optional)
Instructions
- Place a steamer basket in the bottom of a large pot and fill the bottom of the pot (up to the bottom of the steamer basket) with water. Cover pot and place on burner set at high heat. Once water begins to boil add cauliflower florets to steamer basket. Preheat oven to 400°F. Let florets steam for 10 minutes, or until soft.
- Once cauliflower is done steaming, transfer florets to a large baking sheet lined in parchment paper. Place in the oven and roast for 15 minutes. The florets should be slightly brown in places.
- While cauliflower roasts, start your lentil layer. Sift the cornstarch into 2 cups warm water and whisk to combine. Pour water/corn starch mixture into a large skillet set to medium heat. Add the bouillon and whisk until fully dissolved.
- To the skillet, add onion, mushrooms, garlic, and sage. Keep at a high simmer, stirring occasionally, until mushrooms are soft. Once mushrooms have softened add the lentils and the peas. Continue to cook and occasionally stir until liquid has reduced and lentils and peas are heated through. Remove from heat.
- When cauliflower is done, lower the oven temperature to 350°F. Make the mashed cauliflower. I do mine in three batches. Set the chives aside. Add a third of the cauliflower with about a third of all other ingredients (except the chives), to your food processor. Pulse until smooth, being careful not to over process. Once done, add mashed cauliflower to a large bowl. Repeat two more times with the remaining two thirds of cauliflower, and remaining ingredients. If your food processor is large enough, you may be able to get away with only doing two batches.
- When all the florets are mashed and in the mixing bowl, add your chives and stir to combine. Taste and add more salt or pepper, if desired.
- Lightly oil a 9"x13" baking dish. Pour your lentil mixture into the bottom of the baking dish and smooth to make even. Next, transfer your mashed cauliflower on top the lentil layer. Smooth and make even using a silicon spatula. Place baking dish on middle rack of oven and bake for 25 minutes. When done, the lentil layer should bubble and the edges of the cauliflower layer should be slightly browned.
- Before serving, let sit for about 15 minutes. To serve, cut desired sized squares and serve onto plates carefully by using two spatulas or one with the edge of a knife. Dust with paprika and sprinkle with chopped green onion. Enjoy!