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 another type of lentil. 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!