St. Patrick's Day: Shepherd's Pie
- anissabklyn
- Mar 15
- 1 min read
BAM! It's Compassionate Cooking Sundays!
Credit: Stef Schwartz/@Juststef8
Ingredients
1 can (2 cups) of drained rinsed brown lentils
1 -2 teaspoons of olive oil
1/2 cup of diced onions
1 cup (I use more!) of chopped mushrooms (Baby Bella, white button)
1 large carrot chopped
1 celery rib chopped
1/2 cup of frozen peas
1/4 cup of vegetable broth
2 teaspoons of vegan Worcestershire sauce
3 tablespoons tomato paste
Salt and pepper to taste
Instructions
Take a frozen box of cauliflower mash or make your own using a head of steamed cauliflower and process with a tablespoon of vegan butter, salt, and pepper to taste (a little vegetable broth if needed to make it smooth)
In a large skillet, sauté the mushrooms, onions, carrots, and celery until soft. Add the tomato paste and let it cook down a little until it deepens in color. Then add the lentils, the broth, Worcestershire sauce, salt, and pepper, and simmer for about 5 minutes.
Add this mixture to a round casserole pan. Add the peas in a thin layer, and then add the mashed cauliflower on top. As a bonus, you can add nutritional yeast to the top!
Bake in the oven for 30 minutes to get all bubbly and the top slightly browned.
Enjoy!
Compassionate Fun Fact!
All that talk about cauliflower made us think of the cutest flower—Lilly. Okay, she isn't an actual flower, but she's prettier than a Lilly can be—aka Jelly Roll!
Comments