Lentil Shepherd’s Pie with Creamy Cauliflower Crust (Vegetarian, GF)
This shepherd’s pie is nourishing and nutritious, but it tastes darn right indulgent. A rich lentil and mushroom stew gets topped with a creamy cauliflower and parsnip puree and is then capped with a melted layer of Gruyere cheese. It’s a satisfying main course or a gorgeous side dish (it’s also great for potlucks, as it travels well and can be reheated). This recipe calls for packaged steamed lentils, which are a huge time saver. However, you can absolutely cook your own lentils—see the notes below for instructions. A touch of truffle oil lends umami richness, but you can omit it if preferred. Make sure your cauliflower is right around the two-pound mark for the best consistency in the topping.
Servings: 4 people
Ingredients
Cauliflower crust:
- 1 garlic clove, peeled and smashed
- 1 medium parsnip, peeled and finely chopped
- ½ cup whole milk
- 1 2- pound head cauliflower, cored and cut into florets
- Salt
- 3 tablespoons butter
- 2 teaspoons fresh lemon juice
Filling:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 celery stalk, finely chopped
- Salt and freshly ground black pepper
- 8 ounces cremini mushrooms, sliced ¼-inch thick
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 1 ½ cups (9 ounces) cooked lentils
- ½ cup dry red wine
- ½ cup low sodium vegetable or chicken broth
- ½ teaspoon sherry vinegar
- Pinch sugar
- 1-2 teaspoons truffle oil
- 1 cup shredded Gruyere or Comté cheese
Instructions
For the cauliflower crust
- Place the garlic clove and parsnip in the bottom of a medium saucepan, and pour in the milk. Pile the cauliflower on top, and season with salt. Bring the milk to a boil over high heat. Reduce the heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is very tender, about 20 minutes (while the cauliflower cooks, prep the filling).
- Transfer everything from the pot (including the liquid) into a food processor and add the butter. Process until smooth and creamy. Add the lemon juice, and process to incorporate. Season with salt as needed.
For the filling
- Preheat the broiler.
- Heat the oil in a 10-inch cast iron or oven-proof skillet over medium-high heat. Add the onion, carrots and celery, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add the mushrooms, and season with more salt and pepper. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes. Add the tomato paste, garlic and thyme, and cook, stirring, until everything smells heavenly, about 1-2 minutes.
- Stir in the lentils, and season with salt and pepper. Pour in the wine and bring to a boil, scraping up any bits from the bottom of the pan. Cook until the wine is almost completely evaporated, about 1-2 minutes. Add the broth and bring to a boil. Cook until slightly thickened, about 1 minute longer. Remove the pan from the heat, and stir in the sherry vinegar, sugar and truffle oil (to taste). Taste and season with salt and pepper as needed.
- Spoon the cauliflower puree over the filling and spread in an even layer. Sprinkle with the cheese. Broil on the top rack until bubbling and golden, about 5 minutes. Let cool 5 minutes before serving.
Notes
- The cauliflower puree can be made up to 1 day in advance. Bring it to room temperature before using.
- To cook lentils, place 1 cup of green lentils (preferably Le Puy lentils) in a medium pot with 4 cups of water (feel free to add aromatics, such as a smashed garlic clove, a parsley sprig and/or a bay leaf). Bring the water to a boil, then reduce the heat to a simmer. Let cook 15-20 minutes, or until the lentils are tender but not mushy (they should still have a slight bite). Drain. (This will yield more lentils than you need for this recipe—use leftovers in salads or freeze them for meals down the line).
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