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Vegan Shepherd's Pie with Cauliflower Mash | www.thenutfreevegan.net
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Mini Shepherd's Pies with Cauliflower Mash

Super cute, super tasty mini shepherd's pies with cauliflower mash.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Irish
Yield: 6 pies
Calories: 292kcal
Author: The Nut-Free Vegan

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium-sized carrot chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cups brown lentils
  • 2 Tbsp. whole wheat flour
  • 2 tsp. tomato paste
  • 4 cups vegetable broth
  • 2 tsp. rosemary chopped
  • 1 tsp. thyme chopped
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 1 batch Rosemary and Garlic Cauliflower Mash

Instructions

  • Preheat oven to 400°F.
  • Heat olive oil over low-medium heat in large saucepan or Dutch oven; add carrot and onion. Cook until onions are translucent, about 3 minutes.
  • Add garlic and stir. Cook for another minute.
  • Add lentils and flour, stir to mix and cook for 1 minute.
  • Stir in tomato paste, vegetable broth, rosemary, thyme, salt and pepper.
  • Turn heat to high and bring to a boil.
  • Reduce heat to simmer; add corn and peas.
  • Cook until lentils are soft, about 10 minutes
  • Distribute mixture evenly into ramekins (about 6), leaving 1 inch at top.
  • Top with Rosemary and Garlic Cauliflower Mash, put on baking sheet and place in oven. Bake for 25 to 30 minutes or until tops of pies begin to brown.

Nutrition

Serving: 1g | Calories: 292kcal