Vegan Shepherd’s Pie with Mashed Cauliflower Recipe

1. In a dutch oven, heat olive oil over medium heat. Add onion, carrot, and parsnip and cook for 7-10 minutes, or until onions are translucent and veggies are slightly tender. Add 1/4 teaspoon salt and pepper.
2. Stir in garlic and mushrooms and cook for another 5 minutes (stirring occasionally), or until mushrooms are tender and lightly browned.
3. Add vegetable broth, lentils, thyme and sage. Bring to a boil, reduce heat and let simmer for 35- 45 minutes, or until lentils are tender.
4. To thicken the lentil mixture, add cornstarch or arrowroot to a heaping spoonful of the lentil mixture in a separate bowl. Whisk together. Add thickened mixture back to the pot and whisk in. Salt and pepper to taste.
5. Preheat oven to 425 degrees.
6. Meanwhile, steam cauliflower florets until fork tender and transfer to a food processor (you may need to do this in batches depending on size of food processor). Add almond milk, vegan buttery spread and pulse to a smooth and creamy puree. Add 1/4 teaspoon salt and pepper. Add more salt and pepper to taste.
7. Transfer lentil mixture to a 9×13 baking dish or 2 qt baking dish. Carefully spread mashed cauliflower evenly over top.
8. Bake at 425 for 10 minutes and then transfer to under the broiler for 5 minutes, or until cauliflower is crispy and starting to turn golden brown.
9. Remove from oven and let cool briefly before serving.

Original recipe visit: Vegan Shepherd’s Pie with Mashed Cauliflower @ karalydon.com