We upgraded this comfort food classic to a version that’s not only vegetarian but also super healthy as well! We chose cauli mash because it reduces the glymaemic load of the meal as a whole, contributing to improved blood glucose control. If you want even more veggies, serve this up with a side of stir-fried green beans or roast butternut. So tuck into our lentil shepherd’s pie this meat-free Monday.
SERVES 4 // COOKING TIME 60 min
3 tbsp olive oil
250g mushrooms, thickly sliced
2 cloves garlic, peeled
2 carrots, peeled and diced
2 leeks, trimmed and sliced
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 cups red lentils
2 cups vegetable stock
400g tin chopped tomatoes
Salt and pepper
1 large cauliflower, cut into florets
1. Preheat oven to 200°C.
2. Heat 1 tbsp oil in a pot over medium heat.
3. Add the mushrooms and fry until brown, but not soft. Remove with a slotted spoon and set aside.
4. Chop the garlic, then add it to the pot with 1 tbsp oil, carrots, leeks and spices. Reduce the heat and fry for 5 minutes, stirring occasionally.
5. Add the mushrooms, lentils, stock, and tomatoes. Bring to the boil, then reduce to low heat. Cover and simmer for 30 minutes, or until lentils are soft, but not mushy. Spoon into ramekins.
6. Bring a pot of salted water to the boil. Cook the cauliflower until tender, about 10 minutes. Drain well. Transfer to a food processor and blend with 1 tbsp oil until it forms a smooth purée. Season to taste.
7. Top the ramekins with the cauli-mash and bake for 10–15 minutes to reheat and make a nice crust.
8. Serve warm with vegetables of your choice.