Vegan lentil shephards pie with mashed cauliflower. Next level comfort food, slowly simmered lentils and leeks topped with fragrant rosemary mashed cauliflower. Vegan, gluten-free, and totally delicious |abraskitchen.com
Lentil Leek Shepard's Pie with Rosemary Cauliflower Mash
Cook Time
1 hr
Total Time
1 hr
 

Next level comfort food, slowly simmered lentils and leeks topped with fragrant rosemary mashed cauliflower. Vegan, gluten-free, and totally delicious! 

Course: Main Course
Cuisine: American
Servings: 10
Calories: 286 kcal
Author: Abra Pappa
Ingredients
Lentils
  • 2 cups dry lentil
  • 2 bay leaf
  • 3 cloves garlic smashed
  • 1 small onion, cut in half
  • 1 sprig rosemary
  • 6 cups water
Lentil Mixture
  • 2 tbsp butter or vegan butter sub
  • 1 tbsp olive oil
  • 2 1/2 cups sliced leeks about 4 medium leeks, white and light green part only
  • 2 carrots chopped
  • 5 cloves garlic diced
  • 2 cups frozen peas
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 3 cups veggie broth
  • 1/4 cup all purpose flour or GF flour
  • 1/4 tsp paprika
Mashed Cauliflower
  • 1 head cauliflower cut into florets
  • 1/2 cup veggie stock
  • 3 tbsp butter or vegan butter sub
  • 2 large sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
Instructions
Lentils
  1. Add lentils, water, onion, garlic, and fresh herbs to a saucepan. Cook for 30 minutes or until lentils are just about tender. Drain, remove onion and fresh herbs and reserve lentils.
Lentil mixture
  1. Gently heat olive oil and butter in a large saute pan over medium heat, add leeks, carrots, and garlic. Sauté for 8 minutes. Add reserved lentils, season with salt and pepper.

  2. Add tomato paste and cook for 2 minutes. Add red wine, scraping bits on the bottom of the pan and cook for 5 minutes. Add flour and stir well, cook for 2 minutes. Add fresh herbs and veggie stock, stir well and cook for additional 25 minutes until sauce has thickened. Remove herbs and set aside.
Mashed cauliflower
  1. While lentil mixture is cooking prepare mashed cauliflower
  2. Place cauliflower florets in a steamer basket set over boiling water and steam until tender. (Alternatively combine cauliflower with 2 cups water in a medium saucepan, cook until tender, drain and set aside.)
  3. In a small saucepan combine veggie stock, butter, rosemary, and thyme. Bring to a boil over medium heat, turn off heat and allow to sit for 15 minutes until fragrant.
  4. Place cauliflower in blender or food processor, strain butter/stock mixture over cauliflower, add salt and pepper and blend until creamy
Assembly
  1. Using 10 one-cup ramekins, fill each ramekin 3/4 full with lentil mixture, top with mashed cauliflower and a sprinkle of paprika. Bake in a 350° oven for 25 minutes or until hot and bubbly.
Recipe Notes
Nutrition Facts
Lentil Leek Shepard's Pie with Rosemary Cauliflower Mash
Amount Per Serving
Calories 286 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 491mg21%
Potassium 621mg18%
Carbohydrates 37g12%
Fiber 14g58%
Sugar 5g6%
Protein 12g24%
Vitamin A 3090IU62%
Vitamin C 23.8mg29%
Calcium 62mg6%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.