Lentil Leek Shepard's Pie with Rosemary Cauliflower Mash
Next level comfort food, slowly simmered lentils and leeks topped with fragrant rosemary mashed cauliflower. Vegan, gluten-free, and totally delicious!
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
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.
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
While lentil mixture is cooking prepare mashed cauliflower
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.)
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.
Place cauliflower in blender or food processor, strain butter/stock mixture over cauliflower, add salt and pepper and blend until creamy
Assembly
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.
Notes
If you don't want to use individual ramekins you can prepare all together in one large baking dish.