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Amazing 15-Minute Vegan Cauliflower Shepherd’s Pie Bake

Vegan Cauliflower Shepherd’s Pie Bake

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Enjoy this hearty and flavorful Vegan Cauliflower Shepherd’s Pie Bake. It brings comforting, deep flavors with fresh, bright touches, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/4 cup unsweetened plant milk
  • 1 tablespoon vegan butter

Instructions

  1. Steam or boil the cauliflower florets until very tender. Drain well.
  2. While cauliflower cooks, heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until softened, about 5-7 minutes.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Stir in lentils, vegetable broth, tomato paste, thyme, and rosemary. Bring to a simmer.
  5. Cover and cook for 25-30 minutes, or until lentils are tender and most liquid is absorbed. Stir in peas and corn. Season with salt and pepper.
  6. Preheat your oven to 375°F (190°C). Transfer the lentil mixture to a baking dish.
  7. Mash the cooked cauliflower with plant milk and vegan butter until creamy. Season with salt and pepper.
  8. Spread the cauliflower mash evenly over the lentil mixture.
  9. Bake for 20-25 minutes, until the top is lightly golden and the filling is bubbly.

Notes

  • For a brighter flavor, add a splash of balsamic vinegar to the lentil filling at the end.
  • You can use pre-cooked lentils to save time.
  • If your cauliflower mash is too thin, add a tablespoon of nutritional yeast for body.

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