Shepherd’s Pie with Crispy Cauliflower Crust
Submitted by Emily Yanchak, Product Manager, adapted from Food Network
Ingredients
¾ cup uncooked French lentils
1 tbsp coconut oil, vegan butter, or butter
2 cups finely chopped savoy cabbage
2 stalks celery, diced
1 carrot, diced
1 clove garlic, minced
1 cup water
1 tbsp balsamic vinegar
1 tbsp tomato paste
1 tbsp Worcestershire sauce
½ tsp salt
Ground black pepper, to taste
⅛ tsp ground cloves
Crispy Cauliflower Crust
½ head cauliflower, roughly chopped
2 tbsp extra-virgin olive oil
½ tsp salt
Ground black pepper, to taste
Instructions
Preheat oven to 375ºF.
For the filling, add lentils to a medium saucepan, cover with 3 inches water, bring to a boil, reduce to medium, and cook, uncovered, for 20 to 30 minutes, until tender. Drain and reserve.
For the crust, steam cauliflower until very tender. Add to a food processor along with olive oil, salt and pepper, and purée until smooth. Reserve.
In a large high-sided skillet, heat coconut oil or vegan butter over medium heat. Add cabbage, celery, carrot and garlic. Sauté for 5 to 8 minutes, until vegetables are almost tender. Thoroughly stir in reserved cooked lentils, water, vinegar, Worcestershire, tomato paste, salt, pepper and cloves.
To assemble, pour filling mixture into an 8×8-inch square glass or ceramic baking dish; smooth surface. Add dollops of cauliflower crust over top and smooth to cover filling. Bake for 25 to 35 minutes, until bubbling and beginning to brown on top. Serve.
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