Vegan Lentil Shepherd's Pie with Mashed Cauliflower
This vegan lentil shepherd's pie with mashed cauliflower is so deliciously savory and perfect to enjoy on a cold winter's night.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.
Cooking tools:
- Food processor
- Dutch oven
- Steamer basket
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Pot
Ingredients
- 2 tablespoons olive oil
- 1 small-medium onion, diced (approx 1 cup)
- 2 carrots, peeled and diced (approx 1 cup)
- 2 small or 1 large parsnip, peeled and diced (approx 1 cup)
- salt
- pepper
- 2 large cloves garlic, minced
- 8 ounces sliced cremini mushrooms
- 4 cups vegetable broth
- 1 cup dry green lentils, rinsed and drained
- 1 bunch sage (about 5 leaves), chopped
- 1 bunch thyme (about 3-4 sprigs), chopped
- 2 tablespoons cornstarch or arrowroot powder
- 3 lbs. cauliflower florets (approx 3 heads cauliflower)
- 1/3 cup unsweetened almond milk
- 3 tablespoons vegan buttery spread
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