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!
Servings: 10
Calories: 286kcal
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
- 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.
- Keeps well for several days in fridge
Nutrition
Calories: 286kcal | Carbohydrates: 37g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 491mg | Potassium: 621mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3090IU | Vitamin C: 23.8mg | Calcium: 62mg | Iron: 4.3mg
