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Lentil Shepherd's Pie

A comforting pie that's light in both calories and carbs thanks to a creamy cauli-infused mash. No less hearty though, this one will satisfy all your pie cravings!
Course lunch, Main Course
Cuisine American, European
Keyword lentil shepherd pie, lentils, pie, plant based, shepherds pie, vegan pie
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 209kcal
Author Buffy Ellen Gill

Ingredients

Cauli Potato Mash

  • 2 large potatoes cubed
  • 1/2 cauliflower in florets (incl peeled stem)
  • 1/4 c plant-based milk
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • pinch ground black pepper

Lentil Filling

  • 1 onion diced
  • 4 cloves garlic crushed
  • 4 tbsp tomato paste
  • 1 carrot finely diced
  • 1 stalk celery finely diced
  • 2 c brown mushrooms chopped
  • 2 tbsp fresh thyme finely chopped
  • 400 g can lentils drained & rinsed
  • 400 g can chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp vege stock powder
  • 1 c peas
  • 1 tbsp tahini
  • 1 tsp sea salt
  • pinch ground black pepper

Brazil Nut Parmesan

  • 1/4 c brazil nuts
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt

To Serve

  • handful baby spinach
  • chopped parsley or thyme

Instructions

  • Preheat the oven to 200°C fan bake.

Cauli Potato Mash

  • Steam the potatoes in a pot with a little water with the lid on for 10 minutes. Then add cauliflower on top for a further 5 minutes. Drain well, return to the hob with the lid off so it steams dry, then mash or roughly blend in a blender with the milk, nutritional yeast, salt and pepper. 

Lentil Filling

  • Meanwhile, sauté onion in a little water for a few minutes until translucent, then add garlic and tomato paste for a few minutes until caramelised. Add carrot, celery, mushrooms, and rosemary until soft, then add lentils, tomatoes, paprika, and vege stock powder, and simmer for 5 minutes until thick. Finally add peas, tahini, salt and pepper, then pour the mix into a baking dish. 

Brazil Nut Parmesan

  • Blitz the parmesan ingredients in a blender until crumbly. 
  • Spread the potato over the lentil filling, sprinkle with parmesan, and bake for 20 mins, grilling for a few more until golden. Let sit for 5 minutes, then serve with a big green salad. Will keep in the fridge for 5 days or freeze for 2 months. 

Video

Notes

Nut Free: Make the parmesan with sunflower seeds instead of brazil nuts.

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1355mg | Potassium: 1110mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3647IU | Vitamin C: 72mg | Calcium: 141mg | Iron: 4mg