Classic Shepherds Pie

Classic Shepherds Pie



  • 4 large carrots
  • 2 cups lentils
  • 1 tbsp garlic infused oil
  • 2 cups chopped tomatoes
  • 1 cup vegetable broth
  • 1/4 cup sunflower seeds
  • thyme, paprika, salt & pepper

Mashed Cauliflower

  • 2 heads cauliflower
  • 4 tbsp butter (can sub vegan butter)
  • 2 cloves minced garlic
  • ½ tsp sea salt
  • 1 pinch black pepper
  • ¼ cup homemade unsweetened almond milk, as needed


  1. Heat garlic-infused oil in a frying pan on medium.
  2. Add the carrots and cook for 4-5 minutes.
  3. Stir often.
  4. Then add the tomatoes, vegetable stock, lentils (precooked), pumpkin seeds, thyme, and paprika.
  5. Also add salt and pepper, to taste. Lower the heat and let simmer for 15-20 minutes until thick.
  6. Pour into an oven-safe dish and top with mashed cauliflower. Bake for 10-20 minutes until golden brown. Cut cauliflower into florets and steam until very tender—15-20 minutes.
  7. Then set aside uncovered to cool slightly.
  8. Sauté the garlic in the butter in a small skillet over medium-low heat for 2-3 minutes.
  9. Turn off heat and set aside.
  10. Transfer the cauliflower into a food processor and process until puréed.
  11. Add almond milk as needed to help with purée.
  12. Add other ingredients and process until well combined.
  13. Might need to mix in halves depending on the size of the food processor.
  14. Once it is a whipped consistency, smear the mashed cauliflower on top of the filling and bake as instructed above.
  15. Enjoy!


Recipe and Image contributed by @livwelleatwell

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