Hope you’ve all had wonderful weekends! Feeling grateful today for a warm home and a spontaneous Monday afternoon off. Nothing is more important than watching the ocean break and break with a good friend.
We’re having this delicious vegan Shepherds Pie for dinner tonight. Replacing the classic mince with lentils and the potato topping with a creamy cauliflower mash makes it nutrient dense and kind. It’s simple to prepare too and so satisfying. Hope you love it. xx
1 head of cauliflower
3 garlic cloves, finely chopped
2 tablespoons of olive oil
2 teaspoons of whole grain mustard
salt & pepper
1 small red onion, finely chopped
1 carrot, finely diced
2 tins of brown lentils
2 teaspoons of fresh thyme, finely chopped
2 teaspoons of balsamic vinegar
Preheat the oven to 180 degrees. Cut the cauliflower into chunks and boil until tender. Using a potato masher, mash the cauliflower with the olive oil and stir in the mustard, garlic and seasoning.
While the cauliflower is boiling, soften the red onion and carrot in a pan. Add the lentils, vinegar and thyme and warm through for five minutes.
Layer the cauliflower topping onto the lentils in an ovenproof dish and bake for 10 minutes. Turn the oven to grill and cook for a further 10 minutes, until the top turns brown and crispy.
This is lovely with some crunchy green beans or a simple green salad.