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Savory Lentil and Cauliflower Shepherd's Pie
Original recipe: 6 servings · Prep: Under review · Cook: Under review · Total: Under review
By PowerProteinPlates Editorial TeamPublished Apr 10, 2026 | Updated Oct 21, 2026
British
Under review
meal-prep-friendlyeasy-recipeswhole-foods
A baked lentil and vegetable filling topped with mashed cauliflower, plant-based milk and flaxseed.
Prep
Under review
Cook
Under review
Total
Under review
Servings
6
Difficulty
medium
Cuisine
British
Ingredients
Servings
6
- 2 cups dry green or brown lentils, rinsed
- 5 cups water or vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup celery, diced
- 1 cup mushrooms, chopped
- 1 cup frozen peas
- 1/4 cup tomato paste
- 1 tablespoon soy sauce or tamari (gluten-free option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt, divided
- 1 head cauliflower (about 1.5 pounds), cut into florets
- 1/4 cup unsweetened plant-based milk (e.g., almond or oat milk)
- 2 tablespoons olive oil, divided
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- Optional garnish
- fresh parsley, chopped
Instructions
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Preheat oven to 375°F (190°C).
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Make the flax egg by combining ground flaxseed and water in a small bowl; stir well and let it sit for 5–10 minutes until thickened.
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In a medium saucepan, cook lentils with water or vegetable broth. Bring to a boil, then simmer uncovered for 25–30 minutes until lentils are tender but firm. Drain any excess liquid and set aside.
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While lentils cook, steam cauliflower florets until very tender, about 10–12 minutes.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 7 minutes.
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Add mushrooms and cook until they release moisture and start to brown, about 5 minutes.
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Stir in tomato paste, soy sauce or tamari, dried thyme, rosemary, smoked paprika, black pepper, and half the salt. Cook for 2 minutes to develop flavors.
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Add cooked lentils and frozen peas to the skillet. Stir to combine and cook another 3–4 minutes. Reserve the remaining salt for the cauliflower topping. Remove from heat.
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In a large bowl, mash steamed cauliflower with plant-based milk, remaining 1 tablespoon olive oil, flax egg, and the remaining salt, to taste until creamy and smooth. Use a hand masher or immersion blender for best results.
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Transfer the lentil and vegetable mixture into a 9x13 inch (23x33 cm) baking dish. Spread the cauliflower mash evenly over the top, using a spatula to create texture for browning.
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Bake uncovered for 25–30 minutes or until the top is lightly golden and the filling bubbles around the edges.
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Let the shepherd's pie rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Timing note
Allow for preparation, boiling and 25-30 minutes lentil cooking, parallel cauliflower/vegetable preparation, assembly, 25-30 minutes baking and 5 minutes resting.
Storage
Refrigerate leftovers promptly in covered containers for up to 4 days.
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