Artificial Delights

Lentil Shepherd's Pie with Mashed Cauliflower Topping


This Lentil Shepherd’s Pie is a hearty and nutritious twist on the classic comfort food. It features a flavorful lentil and vegetable filling, topped with creamy mashed cauliflower instead of traditional mashed potatoes. This vegan and gluten-free dish is packed with protein and fiber, making it a satisfying and healthy option for a family dinner. Enjoy the comforting flavors and textures of this delicious Shepherd’s Pie with a twist!


  • For the lentil filling:
    • 1 cup dried green or brown lentils, rinsed and drained
    • 3 cups vegetable broth
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 3 garlic cloves, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 cup frozen peas
    • Salt and pepper to taste
  • For the mashed cauliflower topping:
    • 1 large head of cauliflower, cut into florets
    • 2 tablespoons vegan butter or olive oil
    • 1/4 cup unsweetened plant-based milk (such as almond or oat milk)
    • Salt and pepper to taste
  • Optional garnish:
    • Chopped fresh parsley


Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a medium-sized saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender. Drain any excess liquid and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables have softened.
Add the minced garlic, dried thyme, and dried rosemary to the skillet. Cook for an additional 1-2 minutes until fragrant.
Add the cooked lentils and frozen peas to the skillet. Stir well to combine. Season with salt and pepper to taste. Cook for another 2-3 minutes until the peas are heated through. Remove from heat.
Meanwhile, prepare the mashed cauliflower topping. Steam the cauliflower florets until tender, about 10-12 minutes. Drain well.
Transfer the steamed cauliflower to a large mixing bowl. Add the vegan butter or olive oil, plant-based milk, salt, and pepper. Mash or blend with a hand mixer until smooth and creamy.
Spread the lentil filling evenly into the prepared baking dish. Top with the mashed cauliflower, spreading it to cover the lentil filling completely.
Bake in the preheated oven for 20-25 minutes or until the top is lightly golden and the filling is bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve this comforting Lentil Shepherd’s Pie with Mashed Cauliflower Topping as a wholesome and satisfying main dish. Enjoy the flavors and textures of this nutritious twist on a classic favorite!

Dig into this delicious Lentil Shepherd’s Pie with a twist! Flavorful lentil and vegetable filling topped with creamy mashed cauliflower, creating a wholesome and satisfying meal. Vegan and gluten-free, it’s a healthy comfort food option for the whole family.