This green lentil shepherd’s pie is a comforting and delicious recipe. Topped with a creamy tasting cauliflower mash it’s so full of flavour it’ll soon become a family favourite!
Green lentil shepherd’s pie is perfect for meatless Monday’s or when you’re just looking for a tasty alternative version to meat.
Instead of meat I’ve used a wholesome, healthy filling of lentils, onion and carrot.
In place of 100% traditional mashed potatoes, I’ve used a sweet cauliflower mash topping that’s both creamy tasting AND still entirely dairy free.
This dish takes will take you a little longer than my usual casserole recipes so I find it’s best to make it at the weekends.
However it’s totally worth it because you’ll get six portions of good wholesome vegan goodness!
Your green lentil shepherd’s pie is perfectly freezable too, so you don’t need to be stuffing it all down in one go. Although on first tastes you may well be tempted to do so!
Now, because you’re making this at the weekend, for the week ahead you’ll not be tempted to buy convenience foods instead, especially when you’re pushed for time and tempted to do so during the working week.
You save money too making this as you’re not spending money going out!
Saving money is just one of the many reasons why I love to cook from scratch. Every little bit of money saved goes into investing for the future and for the day when I can give up work and do more of what I love. Like writing this blog!
The Health And Nutritional Benefits Of This Green Lentil Shepherd’s Pie
Just some of the benefits of this recipe include :-
Protein – this meatless dish fair packs a punch in terms of protein with 41% of your daily requirements being provided.
Dietary Fibre – plenty of goodness here to help you maintain healthy bowels, lower cholesterol levels and achieve a healthy weight.
Vitamins – 95% of your daily requirement of vitamin c to boost your immune system and help to prevent heart disease, diabetes and cancer.
Low calorie and low in fat. Just 350 calories per serving and only 2% fat too!
What’s not to love about this pie? 🙂
- 400 g green lentils
- 500 g white potatoes peeled and chopped
- 500 g cauliflower trimmed and chopped
- Low fat cooking spray
- 1 medium onion diced
- 3 cloves garlic chopped finely
- 1 large carrot diced
- 1 tsp dried mixed herbs
- 2 tbsp cornflour
- 3 tbsp soy sauce
- 200 ml tomato passata
- 250 ml vegetable stock
- Salt and freshly ground pepper
- Cook the green lentils in 1 litre of boiling water for about 30 minutes until softened. Then drain and set aside.
- Whilst lentils are cooking also cook the potatoes and cauliflower by placing them both in a pan of cold water, bring it to the boil and then simmering for about 15 minutes until tender. Then mash and set aside.
- Preheat oven to 180C
- Spray the bottom of a large pan with the cooking spray, heat gently and when the oil starts to bubble sauté the onion, garlic and carrot together for about 5 minutes until softened.
- Stir in the herbs, cornflour, soy sauce, green lentils, tomato passata and vegetable stock and bring the mixture to the boil. Season to taste.
- Pour the lentil mixture into an over proof casserole dish and top with the cauliflower mash using a fork to fluff it up slightly.
- Place the casserole onto a shelf in the middle of the oven and bake for approximately 30 minutes until the potatoes are beginning to turn golden.
- Allow to cool slightly prior to serving.
Having just returned from Oktoberfest 2017 and had a fair share of meat (and beer 😆 ) although I’m not a vegetarian I feel I’ve certainly overindulged on bratwurst! I’ll be aiming to level our my meat consumption over the next few days by eating plenty of delicious plant based recipes just like this green lentil shepherd’s pie!
And look above, just like in the previous Oktoberfest 2012 picture I posted in the Quick Healthy Fish Cakes recipe, we had a photo bomber!
So folks, next week on Tuesday there will be a first part, Day 1 Hadrian’s Wall Path Wallsend to Heddon On The Wall recap of our recent 5 day trek on the Hadrian’s Wall Path so look out for that in your inbox as well as a new Potato and Spinach Soup (we haven’t had a new soup recipe for a while have we?) recipe on Thursday.
Catch you then! 😉
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