Lentil Sheppard’s Pie
Course: MainServings
1
servingsPrep time
15
minutesCooking time
1
hourTotal time
1
hour15
minutesIngredients
2.5 cups brown lentils
6.5 cups water
2 tbsp better than bouillon
5 medium size boiled white potatoes
1 large cauliflower – steamed
1 large onion
1 large tomato
2/3 cup of strained tomatoes
4-5 Thai green chilies (optional or adjust per your tolerance)
3 tsp thyme
1.5 tsp smoked paprika
3 bay leaves
1 tsp garlic powder
1 tsp onion powder
1/4 cup nutritional yeast (optional)
1 tbsp chopped cilantro (optional)
1/4 tsp black pepper (optional)
salt per your taste
Directions
- Wash lentils. Keep aside. Water sauté onion on low heat till brown. Keep adding veg broth slowly to deglaze. Once onions brown, add ginger, garlic, chilies, tomatoes and cook till soft. Add strained tomatoes puree and cook for approx. 5 mins.
- Add 2 tsp thyme, salt, bay leaves, lentils, water and better than bouillon. Stir, cover the lid, cook on med-low heat. Stir occasionally. It will take approx. 25-30 mins for lentils to cook.
Pre-heat oven to 375 F. Mash steamed cauliflower, potatoes, add 1 tsp thyme, onion powder, garlic powder, salt and nutritional yeast. Mix well. - Pre-heat oven to 375 F. Mash steamed cauliflower, potatoes, add 1 tsp thyme, onion powder, garlic powder, salt and nutritional yeast. You may wish to mash cauliflower in a blender for more smoother texture. Mix all the spices well.
- Pour cooked lentils onto a baking dish, add mashed cauliflower/potatoes mixture on top & spread evenly with spatula. Sprinkle cracked black pepper & thyme on top. Bake for 15 minutes, & another 10-15 minutes on broil to brown the top.
- Once cooked, sprinkle chopped cilantro or fresh thyme on top. Serve with sides of veggies and Enjoy!
Notes
- This recipe is great for Thanksgiving dinner or special occasions.