Best Ever Vegetarian Lentil Shepherd's Pie
This vegetarian lentil shepherd's pie replaces the traditional meat with legumes and keeps all the umami flavor of a meaty dish with caramelized onions and mushrooms. The topping is a combination of cauliflower and potatoes mashed with butter, sour cream, and heavy cream.
Servings: 6
Ingredients
Lentil Shepherd's Pie Filling
- ¾ cup dried French Lentils also called green lentils
- 5 cups water, divided
- 4 teaspoons Better Than Bouillon Roasted Vegetable Paste, divided
- 4 sprigs fresh thyme
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini mushrooms, thinly sliced
- 2 large cloves garlic, minced
- ½ cup beer, preferably an amber beer or red wine
- 2 medium carrots, peeled and diced
- ¾ cup sliced cauliflower florets
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme
Shepherd's Pie Topping
- 1 ½ pounds russet potatoes, peeled and quartered 2 medium potatoes
- ½ pound cauliflower florets 3 - 4 large florets
- 4 tablespoons unsalted butter
- ½ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon kosher salt to taste
- ½ teaspoon ground black pepper
- 2 tablespoons chopped parsley or chives
Instructions
- Cook the lentils. Rinse the lentils and bring 2 ½ cups of water to a boil in a medium heavy-bottomed pot such as a Dutch oven. Reduce to a simmer and add the lentils, 2 teaspoons of Better Than Bouillon Roasted Vegetable Paste, and the sprigs of fresh thyme.Cover and simmer until the lentils are tender, about 20 minutes. Check on the pot periodically to ensure the liquid doesn't completely boil off. Add and additional ½ cup of water if needed. Set aside.A little liquid will likely be left over when the lentils are done.
- Caramelization. While the lentils cook, melt the butter in a large, deep, oven-proof skillet over medium-high heat. Add the sliced onions and sauté until they become lightly browned. Reduce the heat to medium, and continue to cook until parts of the onions are a darker brown, about 20 minutes. Add the mushrooms and continue to sauté for another 15 minutes. The entire mixture will be deeply aromatic with the caramelization, and a brown fond, or coating, will develop on the bottom of the pan.
- Simmer. Add the beer and simmer for a few minutes until most of it has been absorbed or cooked off. Add the remaining 2 ½ cups of water and stir in 2 teaspoons of the Better Than Bouillon Paste. Bring to a low simmer.Add the carrots, cauliflower, tomato paste, and dried thyme. Simmer until the carrots are tender. Add all of the beans and any remaining liquid (there shouldn't be more than a couple of tablespoons of liquid).
- Make the topping. Bring a medium-sized pot of well-salted water to a boil over high heat. Add the quartered potatoes and cauliflower florets. Reduce to medium heat and simmer until the potatoes and cauliflower are tender.Remove ½ cup of the potato water and drain the potatoes and cauliflower. Return them to the pot. Over low heat, add the butter and sour cream. Mash the potatoes and cauliflower into the butter and sour cream using a potato masher. Add the heavy cream or reserved potato water if the potatoes need it.
- Assemble. Drop spoonfuls of the mashed potatoes over the shepherd's pie filling, and gently smooth it using a silicone spatula. Turn on the broiler, and slide the skillet under it for 5-10 minutes to brown the top.Sprinkle the top with chopped parsley or chives and serve warm.