This is the best vegan shepherd’s pie you’ll try! A hearty, flavor-packed lentil and sticky onion filling meets fluffy mashed potatoes and cauliflower in this protein-rich plant-based dinner. The perfect healthy comfort food for winter!
– Olive oil – Yellow onions – Garlic cloves – Mushrooms – Fresh thyme leaves – Rosemary leaves – Fresh thyme leaves – Dry red wine – Green lentils – Vegetable broth – Hot paprika – Nutritional yeast – Smooth tahini – Tamari – Balsamic vinegar – All-purpose flour – Worcestershire sauce – Kosher salt or sea salt – Black pepper – Russet potatoes
Heat the olive oil in a 12-inch ovenproof sauté pan over medium to medium-high heat. Cook the onions until nicely browned, 8-10 minutes. Then add the garlic and fresh herbs and cook for 2 minutes.
Add the tomato paste and cook until darkened (2-3 minutes), then stir into the onions. Deglaze the pan with the red wine. Cook for 3-4 minutes until the mixture is jammy.
Add the vegetable broth, lentils, bay leaves, and paprika. Simmer for 30 minutes until lentils are al dente. Finish the lentil filling by stirring in tahini, balsamic vinegar, tamari, vegan Worcestershire sauce (optional), and salt and pepper. Stir well until the lentils are creamy and thickened.
While the lentils are cooking, make the mashed potato-cauliflower topping. Boil the cauliflower florets and potatoes in boiling salted water with rosemary for 15 minutes until fork tender. Drain and dry thoroughly.
Spoon the mashed potato-cauliflower topping on the lentil filling and gently spread out out with an offset or silicone spatula. Drizzle the top with extra virgin olive oil, fresh thyme leaves, and black pepper. Bake for 20 minutes at 375°F/190°C. Afterwards, pop under the broiler for a few minutes for extra browning on top.