Delicious Vegan Lentil Shepherd’s Pie

Directions

• Prepare the Lentil Filling. Cook the olive oil in a heat-resistant 12-inch skillet over medium to medium-high heat until it is hot. If you don’t own a skillet that can be used in the oven, you will have to move the cooked lentil filling to a baking dish before baking.
• Include the onions and cook with a few salt pinches for 8-10 minutes, until the majority of the onions are golden brown. Stir occasionally to avoid sticking, but don’t do it too frequently to allow them to caramelize. Put the garlic, thyme, and rosemary in the pan and sauté for 2 minutes, stirring often to avoid scorching.
• Move the onions to the sides of the pan to create a gap in the center of the pan. Put the tomato paste in the hollow area and mix for 2-3 minutes or until it changes to a darker shade. Lower the heat to medium as necessary.
• Add the red wine to the pan and scrape off any browned bits, cooking until most of the liquid has evaporated and the alcohol scent has disappeared, typically around 3-4 minutes.
• Include the vegetable broth, as well as the lentils, bay leaves, and paprika. Mix well and raise the temperature to reach boiling point. After reaching a boiling point, lower the heat to keep a steady simmer, cooking the lentils until they are slightly soft and have absorbed most of the liquid, which should take around 25-30 minutes.
• Reduce the heat to a low setting. Include the tahini, tamari, balsamic vinegar, and vegan Worcestershire sauce (if preferred). Mix until thoroughly combined. Add seasonings to taste, including a good amount of salt (approximately 1 teaspoon of kosher salt) and black pepper. Put aside.
• Prepare the mashed potato topping. Remove the outer skin of the Russet potatoes and wash them with cold water. Cut the potatoes into eight pieces.
• Put the potatoes and cauliflower florets in a big saucepan or Dutch oven and pour in water until they are covered. Combine 1 1/2 teaspoons of kosher salt and stir in. Put the sprig of rosemary on the top. Heat until boiling and cook until potatoes and cauliflower are easily pierced with a fork and soft, approximately 15 minutes.
• Completely drain the potatoes and cauliflower in a colander and dispose of the rosemary sprig. For the potatoes, dry them with paper towels or a clean dish towel. To prevent the cauliflower from being too watery, it is necessary to remove the excess water by squeezing it out.
• Put the vegetables back in the saucepan or move them to a big bowl. Mix in the vegan butter which has been softened, lite coconut milk, nutritional yeast, and season with salt and black pepper to your liking. I prefer using an immersion blender over a handheld potato masher to blend everything together into a smooth consistency. Adjust flavorings by tasting and adding additional salt if necessary, approximately 1 teaspoon of kosher salt was used.
• Put together the Pie. Before baking, preheat the oven to 375°F/190°C. If your skillet is suitable for baking and has sufficient room, keep the Lentil Filling in it. If not, move it to a big baking dish that can hold 3 quarts/3 liters. Spread out the Lentil Filling evenly. Next, use a spoon to carefully spread the mashed potato topping over the entire surface. To enhance the taste, add a drizzle of extra virgin olive oil and sprinkle with additional salt, pepper, and fresh thyme leaves on top.
• Cook in the oven for 20 minutes, or until the lentil mixture begins to bubble. Take out of the oven and switch on the broiler in your oven. Put the pan in the broiler for a couple of minutes until the crust turns golden brown. In conclusion, you can add more olive oil and decorate with fresh parsley, if you like.
• Keep any remaining food in a sealed container in the refrigerator for a maximum of 4 days.