Lentil Shepherd’s Pie


Print Recipe
Lentil Shepherd's Pie
Prep Time 13 minutes
Cook Time 30-40 minutes
Servings
servings
Ingredients
Prep Time 13 minutes
Cook Time 30-40 minutes
Servings
servings
Ingredients
Instructions
  1. Steam the onion, carrot, and green beans in a steamer basket over boiling water for 5 minutes.  Add the zucchini and steam for 3 minutes longer, or until the veggies are tender.  Drain and set aside in a shallow baking dish.
  2. Heat the broth in a saucepan over medium heat.  Add the mushrooms, miso, umami sauce, thyme, 2 tablespoons of nutritional yeast, and black pepper to taste.  Cook, stirring, for 5 minutes, or until the mushrooms are soft.  Transfer to a blender or food processor.  Add 1/2 cup of the cooked lentils and blend until smooth.  Add up to 1/2 cup of additional broth to make the gravy smoother, as desired. Combine the gravy with the remaining 1 1/2 cups of lentils, add to the steamed veggies, and stir.  Set aside.
  3. Preheat oven to 375 degrees F (190 degrees C).  Stir the remaining 1 tablespoon of nutritional yeast into the cauliflower mash; then spoon it on top of the lentils and vegetables, smoothing to cover the surface.  Bake until hot. (30 to 40 minutes).