Q1: What is the absolute, number one secret to a creamy cauliflower mash that is not watery?

The secret is to remove as much moisture as you can from the cauliflower before you blend it. After you have boiled or steamed your cauliflower, it is crucial to drain it very, very well . Let it sit in the colander for a few minutes to allow all the excess steam and water to evaporate. This is the key that guarantees a final mash that is thick and creamy, not watery and soupy.

Q2: Can I make this vegetarian shepherd's pie ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: What are the best lentils to use for a "meaty" filling like this one?

Green or brown lentils are the perfect choice for this recipe. They hold their shape well when they are cooked, which gives the final stew a wonderful, hearty, and "meaty" texture. Red lentils, on the other hand, tend to break down and become much softer, which would result in a mushier filling.

Q4: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply substitute the butter in the cauliflower mash with your favorite vegan butter substitute or a high-quality olive oil , and swap the Parmesan cheese for about 1/4 to 1/3 of a cup of nutritional yeast or your favorite brand of a vegan Parmesan substitute.

Q5: What is the difference between a Shepherd's Pie and a Cottage Pie?

Traditionally, a Shepherd's Pie is made with ground lamb (as a shepherd herds sheep), while a Cottage Pie is made with ground beef. A vegetarian version like this one is often playfully called a "Shepherdless Pie" !

Hearty Lentil Shepherd's Pie (with Cauliflower Mash!)

Hearty Lentil Shepherd’s Pie (with Cauliflower Mash!)

A healthy and comforting recipe for a vegetarian Shepherd’s Pie. This low-carb and gluten-free version features a hearty and savory filling made with green lentils cooked with onions, bell peppers, and spices in a rich tomato and vegetable broth base. The traditional mashed potato topping is replaced with a creamy and cheesy cauliflower mash, which is pureed in a food processor with butter, garlic, and vegetarian Parmesan cheese. The casserole is then baked until the filling is bubbly and the cauliflower topping is browned in spots.

Author: Evelyn

Ingredients

For the Lentil Filling:
2 Tablespoons olive oil
1 medium onion, diced
1 medium green bell pepper, diced
2 Tablespoons tomato paste
1 Tablespoon minced garlic
1 Tablespoon cornstarch
2 teaspoons sea salt
2 teaspoons dried oregano
1/2 teaspoon red chili flakes
1 cup dried green lentils
4 cups low-sodium vegetable broth
2 cups frozen green peas, defrosted
For the Cauliflower Mash:
1 1/2 pounds cauliflower florets
2 ounces butter
1 clove garlic, minced (inferred from instructions)
1 1/2 teaspoons black pepper
1/2 teaspoon salt
1 cup grated vegetarian Parmesan cheese

Instructions

Make the Lentil Filling: Preheat the oven to 350°F. Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions for about 5 minutes until light brown. Add the bell pepper and cook for 2 more minutes.
Reduce the heat to medium and add the tomato paste, garlic, cornstarch, salt, oregano, and red pepper flakes. Mix well and cook for 1 minute.
Add the lentils and 3 cups of the broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, adding the last cup of broth as needed, until the lentils are fully cooked.
When the lentils are almost done, stir in the peas. Cook until the mixture is very thick, then remove from the heat.
Make the Cauliflower Mash: While the lentils cook, bring a pot of salted water to a boil and cook the cauliflower florets for 6-8 minutes, until tender. Drain well.
In a small saucepan, melt the butter and cook the minced garlic, salt, and pepper for 1 minute until fragrant.
Combine the cooked cauliflower, the garlic-butter mixture, and the Parmesan cheese in a food processor. Puree until smooth.
Assemble and Bake: Grease a casserole dish. Spoon the lentil filling into the dish in an even layer.
Spread the cauliflower mash on top and smooth it into an even layer.
Bake for 25-30 minutes, or until the top is browned in spots and the filling is bubbly. Let it cool for a few minutes before serving.

Notes

This is a healthy, vegetarian, gluten-free, and low-carb take on a classic comfort food.
Using a food processor is the key to creating a very smooth and creamy cauliflower mash that mimics mashed potatoes.
Be sure to use vegetarian Parmesan cheese to keep the dish fully vegetarian, as traditional Parmesan contains animal rennet.

Find it online: https://cookupjoy.com/hearty-lentil-shepherds-pie/