Shepherd's pie (also known as cottage pie, circa 1791) is historically made with minced meat and a top layer of mashed potatoes. Fast forward, here's my favorite rendition, veggie style, and easily modified to suit your veggie and protein choices.
There are couple of things I love about this recipe, starting with the savory flavor of the stew portion of the pie. I use black Beluga lentils, which are small, black, and easy to make. If you can't find the Beluga lentil variety you can substitute with green lentils. Another option is to substitute with peas, or a combination of lentils and peas. For the topping, I make an herbed roasted cauliflower mash, layered across the savory stew. You can also try a topping of mashed butternut squash, sweet potato, or mashed whipped white beans.
I make the entire dish in a four and half quart stock pot, however you can make the filling and then transfer it to a large pie dish or other baking dish before layering on the cauliflower mash. You can reheat the dish directly in the baking dish, pot, or transfer it before reheating. It's great for leftovers for a few days, and easy to freeze for later. Totally up to you. Enjoy!
Shepherd's Pie {veggie}
Ingredients
Pie filling
- 1 cup Beluga black lentils
- 4 tablespoons olive oil
- 2 cups sliced crimini mushrooms
- 2 large carrots trimmed and diced into small bite-size pieces
- 2 large celery stalks trimmed and diced
- 1 small onion peeled, trimmed, and diced
- 2 garlic cloves peeled and diced
- 1 teaspoon salt
- handful parsley chopped, or other fresh or dried herbs
- 2 cups vegetable broth or water
- 1 cup chopped kale leaves or chopped spinach
Mashed topping
- 1 large cauliflower or 2 small cauliflower heads
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water or dairy-free milk
- ¼ cup chopped fresh parsley or other herb
- salt and pepper to taste
Instructions
Mashed topping
- Preheat your oven to 400°F (200°C, or gas mark 4)
- Prepare a baking sheet with parchment paper.
- Cut up the cauliflower into chunks or florets.1 large cauliflower
- Add them to a bowl and mix well with 2 tablespoons olive oil and ¼ teaspoon of salt.2 tablespoons olive oil, ¼ teaspoon salt
- Place the cauliflower on a cookie sheet, and in the oven, and bake for about 20 minutes, or until they are browning around the edges.
- While warm, place the cauliflower in a food processor or blender. Add up to a cup of warm water or milk to the food processor. Add enough water to get the mashed cauliflower to a consistency you like. It should be very similar to mashed potatoes but a bit lighter in weight.
- Add salt and pepper to taste.
Pie filling
- In a large stock pot, add 2 tablespoons of olive oil and then sauté the mushrooms in the pot for about 8 minutes or until they are soft and browned. Stir occasionally.2 cups sliced crimini mushrooms
- Add the carrots plus another tablespoon of olive oil and sauté for about 5 minutes. Stir occasionally.2 large carrots, 4 tablespoons olive oil
- Add the onions, celery, garlic, mushrooms, and herbs plus another tablespoon of olive oil. Sauté for 5 minutes, stirring occasionally.2 large celery stalks, 1 small onion, 2 garlic cloves, handful parsley, ¼ cup chopped fresh parsley
- Add the veggie broth, lentils, kale, and salt and stir to blend well. Cover and simmer for 15 minutes or until lentils are soft but not mushy. Simmer off any excess water with the top off for a few minutes.1 cup Beluga black lentils, 1 cup chopped kale leaves
- While very warm, add the mashed cauliflower to the top of the stew and serve warm.
- Store leftovers in the refrigerator for a few days or freeze for a few months.
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