A hearty vegetarian (and lowish-carb) main for your Thanksgiving table. I guarantee no one will miss the potato.
Shepherd’s Pie
photo credit: Alex Shytsman
A crustless pie with a hearty lentil base and a dreamy cauliflower mash topping. It can be prepared the day ahead and refrigerated, as it becomes easier to slice and serve.
Ingredients
Lentil Filling:
· 2 Tbsp. olive oil
· 2 small onions, diced (7 oz./200g total)
· 2 small green bell peppers, diced (7 oz./200g total)
· 2 Tbsp. tomato paste
· 1 Tbsp. minced garlic
· ½ tsp. red chili flakes
· 2 tsp. fine sea salt
· 2 tsp. dried oregano
· 1 Tbsp. cornstarch
· 1 cup/120g dried green or brown lentils
· 4 cups/960ml low sodium vegetable broth
· 2 cups/320g frozen green peas, defrosted
Cauli Mash:
· 1 ½ lb/680g cauliflower (or cauliflower rice)
· 1 cup/112g grated parmesan
· 4 Tbsp. butter
· 1 ½ tsp. cracked black pepper, to taste
· ½ tsp. salt, to taste
Directions
Step 1. For the lentil filling, heat a medium saucepan over medium-high. When hot, add olive oil and onions and cook until onions are light brown and caramelized, stirring often, about 5 minutes. Add bell pepper and cook for 2 minutes. Turn the heat down to medium. Add tomato paste, garlic, chili flakes, salt and oregano and cornstarch. Mix well and cook for a minute. Add lentils, stock, mix well and bring to a boil and then simmer on medium low for 20-25 minutes until lentils are fully cooked, adding more water as needed. Add peas towards the end and cook until mixture is very thick. Turn off the stove.
Step 2. Preheat oven to 350F/180C and grease an 8x8x1.5inch/20x20x4cm pan.
Step 3. To make the cauliflower mash, bring a pot of salted water to a boil and cook cauliflower until tender, 6-8 minutes and drain. In a small saucepan on medium heat, add butter. When butter melts, add garlic, salt and pepper and cook for a minute until fragrant. Puree the cauliflower along with the butter-garlic mixture until smooth in a food processor. Taste and add more salt and pepper as needed.
Step 4. To assemble the pie, spoon lentils into prepared pan and tap lightly on counter to settle. Add the cauliflower mash on top and smooth into an even layer with a spatula or butter knife.
Step 5. Bake for 15-20 minutes at 350F/180C or until top is browned in spots. You can optionally broil for a minute to brown faster.
