Lentil Shepherd’s Pie Recipe: A Fun Vegetarian Variation

We have taken the classic shepherd's pie recipe and transformed it into a delicious vegetarian variation here. With the use of lentils, cauliflower, vegetable broth, mushrooms, carrots and more, it is the perfect way to diss the meat - in fact, your guests might not even miss it! So keep reading to learn how to make this fun and flavorful lentil shepherd’s pie recipe.

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Yields

6 serving

Total Time

Prep Time

Cook Time

Ingredients

• 1 lb. cauliflower florets
• 1 lb. Yukon Gold potatoes, peeled, cut into 11/2" pieces
• ⅔ cup milk
• 4 Tbs. butter
• ½ tsp. salt
• ¼ tsp. pepper
• 1½ cups vegetable broth
• 2 Tbs. all-purpose flour
• 2 Tbs. olive oil
• 4 carrots, diced
• 1 onion, chopped
• 1 (10 oz.) pkg. baby bella mushrooms, diced
• 1 tsp. dried thyme
• 2 (15 oz.) cans lentils, rinsed, drained

Instructions

Heat oven to 400°F. Coat 2½ -qt. baking dish with cooking spray. Line rimmed baking sheet with foil. Place baking dish on top.

In pot, combine cauliflower and potatoes with enough salted water to cover by 1". Over high heat, bring to boil; reduce heat to medium. Cook until tender, 15 min. Drain; return vegetables to pot.

In microwave-safe bowl, microwave milk and butter until hot, 45 sec. Add to potato mixture with salt and pepper; mash.

In bowl, combine broth and flour. In large nonstick skillet, heat oil over medium-high heat. Add carrots and onion; cook, stirring occasionally, until softened, 10 min. Add mushrooms and thyme; cook, stirring, until browned, 7–8 min. Stir in broth mixture; bring to a boil. Cook until thickened, 2–3 min. Stir in lentils. Transfer to baking dish. Top with cauliflower mixture. Bake until heated through, about 20 m

Nutrition

• Calories: 370
• Fat: 13 gram
• Saturated Fat: 6 gram
• Protein: 15 gram
• Fiber: 16 gram
• Cholesterol: 25 mg
• Sugar: 11 gram
• Sodium: 580 mg