Vegan Lentil Shepherd’s Pie

Yields: 4 Servings Difficulty: Easy


0/24 Ingredients
Adjust Servings
    Lentil Filling
  • Garlic Mashed Cauliflower Potatoes


0/9 Instructions
  • Bring a large pot of water to boil for the potatoes. Add 1 teaspoon salt to the pot of water. Peel the potatoes and chop them into 1.5 inch pieces. Add them to the boiling water and continue to boil for 15 minutes.
  • Meanwhile, cut the cauliflower into chunks as well, add them to the potatoes after 15 minutes and boil them together for another 10-15 minutes or until both potatoes and cauliflower are soft. Drain and set aside.
  • Preheat the oven to 425 degrees.
  • Bring a medium pot to boil and add the explore cuisine green lentil penne. Cook for 9 minutes and drain. Set aside.
  • Heat a fry pan on medium heat. Add the buttery coconut oil, onion and garlic. Sauté for 3 minutes. Add carrots, water, and the rest of the spices and cook for 10 minutes until the carrots are cooked on low.
  • Meanwhile mash the cauliflower and potato together with all the other ingredients until completely smooth.
  • Add pasta and peas to the vegetable stir fry until well combined. Add this lentil vegetable filling to the bottom of the ceramic tray.
  • Add the mash potato on top. Sprinkle 1 tablespoon nutritional yeast on top.
  • Bake for 15 minutes and the top will be golden brown.


Cooking Tip: Rinse under cold water after draining to stop the cooking.