Lentil Shepherd's Pie with Yukon Gold/Cauliflower mash (dairy free, gluten free)
- Number of Servings: 6
Ingredients
1 cup dry lentils2 bay leaves4 Tbsp olive oil (2 for sauteeing, and 2 for the potatoes)1 onion chopped2 cloves garlic3 carrots, sliced1 stalk celery, chopped1 cup mushrooms, chopped1 tsp dried thyme1 cup frozen peas1/2 cup chicken broth1/2 tbsp arrowroot starch1 Tbsp Worcestershire sauce1 lb yukon gold potatoes, cubed3 cups cauliflower florets1/3 cup almond milk
Cook the lentils in water with the bay leaves until the lentils are tender. Drain, and set aside. Boil the potatoes and cauliflower about 15 minutes until tender, drain, and mash. Add 2 Tbsp olive oil and almond milk, and salt and pepper to taste. Set aside. In a pan, heat the other 2 tbsp olive oil, and saute the onion, garlic, carrots, celery, and mushrooms. Add the dried thyme, the cooked lentils, and the frozen peas until the peas are heated through. Mix the chicken broth, starch, and Worcestershire sauce together and pour into the vegetable mixture, stirring until thickened. Salt and pepper the mixture to taste. Place this whole mixture into a baking dish of your choice, and gently top with the mashed potatoes/cauliflower to cover it. Bake in a 375 degree oven for about 20 minutes until bubbly and the potato topping begins to brown.
Serving Size: Makes about 6 servings
Serving Size: Makes about 6 servings
Nutritional Info Amount Per Serving
- Calories: 271.8
- Total Fat: 10.1 g
- Cholesterol: 0.4 mg
- Sodium: 202.7 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 10.3 g
- Protein: 10.4 g
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