Mushroom and Lentil Shepard’s Pie with Mashed Cauliflower

This recipe takes a little more time and a few more pots on the stove, so save it for a night when you aren’t rushed. Totally worth it. An updated version of the classic packed with nutrient rich vegetables and high protein lentils.

Mushroom and Lentil Shepard's Pie with Mashed Cauliflower

Prep Time: 10 mins
Cook Time: 40 mins
Yields: 2 servings


  • ½ cup green lentils + 3 cups water
  • ½ head of cauliflower
  • ¼ cup milk of choice
  • ½ tsp. salt
  • freshly ground pepper
  • 1 tbs. olive oil or butter
  • 1 tbs. oil
  • 1 carrot
  • 8 oz. mushrooms, 2 cups sliced
  • 2 garlic cloves
  • 2 tbs. Oh! Veggies Crunchy Garlic Seasoning
  • ¼ tsp. salt


  1. Preheat oven to 400 degrees.
  2. Quarter carrot lengthwise and chop.
  3. Clean mushrooms with a damp cloth, remove stems, and slice tops.
  4. Mince garlic.
  5. Chop cauliflower into small florets.


Bring 3 cups of water to a boil in a small saucepan. Add lentils, bring to a low boil and cook for 18 minutes. Drain and rinse with cold water. Bring 8 cups of water to a boil. Add cauliflower florets and cook for 10 minutes. Drain, add to bowl of a food processor along with milk, ½ tsp. salt, pepper and oil/butter. Blend until smooth. In a small pan, heat remaining tablespoon of oil over medium heat. Add mushrooms and carrots and sauté until mushrooms have broken down, carrots are soft and all liquid has evaporated, about 5-10 minutes. Add garlic and stir constantly for one minute. Add Crunchy Garlic Seasoning, ¼ tsp. salt and drained lentils. Remove to baking dish and top with mashed cauliflower. Bake at 400 degrees for 20 minutes.

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