How to Make Savory Lentil Shepherd’s Pie with Cauliflower Mash
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Steam cauliflower florets until soft, about 10 minutes. Blend with coconut milk, olive oil, salt, and pepper until smooth.
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Preheat oven to 400°F (205°C).
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Heat olive oil in skillet. Sauté onion, carrots, mushrooms, and garlic for 5–6 minutes.
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Add lentils, peas, broth, and thyme; simmer for another 5 minutes.
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Spread lentil mixture in baking dish. Top evenly with cauliflower mash.
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Bake for 20 minutes until top is lightly golden.
Pro Tips for Perfect Savory Lentil Shepherd’s Pie with Cauliflower Mash
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium head cauliflower, cut into florets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Savory Lentil Shepherd’s Pie with Cauliflower Mash?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Savory Lentil Shepherd’s Pie with Cauliflower Mash?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium head cauliflower, cut into florets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.