Vegan Lentil Shepherd's Pie

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  3 large or 450g

• Garlic

  Raw

  8 cloves, minced or 24g

• Thyme

  Fresh

  1 tbsp or 2g

• Rosemary

  Fresh

  2 tsp or 1g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Red wine

  Alcoholic beverage, table, pinot noir

  4 fl oz or 118g

• Vegetable Broth

  From bouillons. Low sodium

  3 ¾ cup or 900g

• Bay

  Castella

  2 teaspoon or 200g

• Paprika

  Spices

  1 ½ tsp or 3g

• Tahini

  Dips and Spreads - Wegmans

  60g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Balsamic vinegar

  1 tbsp or 16g

• Worcestershire sauce

  2 tsp or 11g

• Salt

  Table

  1 ½ dash or 0.6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Russet potatoes

  Flesh and skin, raw

  680g

• Cauliflower

  Cooked, boiled, drained, with salt

  454g

• Salt

  Table

  1 ½ tsp or 9g

• Rosemary

  Spices, dried

  100g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Fresh

  100g

• Parsley

  Raw

  100g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Parmesan cheese

  Grated

  100g

• Red Split Lentils

  Waitrose

  280 grams or 280g

Directions

1. Make the Lentil Filling. Heat the olive oil in an ovenproof 12-inch skillet over medium to medium-high heat until hot. If you don't have an ovenproof skillet, you'll need to transfer the cooked lentil filling to a baking dish when it's time to bake.
2. Add the onions with a couple pinches of salt and saute for 8-10 minutes, or until most of the onions are browned. Stir occasionally to prevent burning, but not too often so that they can brown. Add tofu and cook until browned. Add the garlic, thyme and rosemary and cook for 2 minutes, stirring frequently to prevent burning.
3. Push the onions to the edges of the pan so there's an empty space in the middle of the pan. Add the tomato paste into the empty space and stir for 2-3 minutes, or until it darkens in color. Reduce the heat to medium, as needed.
4. Pour in the red wine and deglaze the pan, stirring up any browned bits, until the liquid has mostly evaporated and the smell of alcohol has dissipated, about 3-4 minutes.
5. Add the vegetable broth, along with the lentils, bay leaves, and paprika. Stir to combine and increase the heat to bring to a boil. Once boiling, reduce heat to maintain a rapid simmer, and simmer until the lentils are just tender and most of the liquid has been absorbed, 25-30 minutes.
6. Turn the heat to low. Add the tahini, tamari, balsamic vinegar, and vegan Worcestershire sauce (if using). Stir until well incorporated. Taste for seasonings, adding a generous amount of salt (I used about 1 teaspoon kosher salt) and black pepper. Set aside.
7. Make the Mashed Potato Topping. Peel the Russet potatoes and then rinse them under cold water. Chop the potatoes into eighths.
8. Place the potatoes and cauliflower florets in a large saucepan or Dutch oven and add just enough water to cover. Add 1 1/2 teaspoons kosher salt and stir to combine. Place the rosemary sprig on top. Bring to a boil and cook until both potatoes and cauliflower are fork-tender and are very soft when poked, about 15 minutes.

Similar Foods

• Vegan Shepherd's Pie
• Vegetarian Shepherd's Pie