Gluten-free, cruelty-free, entirely plant-based, and fast… doesn’t sound much like the deliciously heavy, meaty, time-consuming traditional shepherd’s pie. But it is. And it’s delicious!
This is all you’ll need.
This is what you’ll have at the end of the meal. It’s a crowd pleaser.
20-Minute Vegan Shepherd’s Pie
9oz Ready-to-eat (or leftover) lentils
16oz Frozen peas and carrots
20oz Frozen riced cauliflower
2-3 cup spaghetti sauce
1/4 cup Earth Balance buttery spread
Preheat oven to 375°F.
Pour ready-to-eat (or leftover) lentils into a small sauce pan with enough spaghetti sauce to cover. Cook on medium-low heat for 10 minutes, or until warmed through.
While lentils heat, microwave riced cauliflower according to package instructions. Remove from microwave and set aside to cool slightly.
Pour peas and carrots into glass casserole baking dish (if it’s microwave safe), add a few dollop of Earth Balance on top of the veggies, and microwave for 2 minutes.
While the veggies heat, pour the cooked riced cauliflower and a dollop of Earth Balance to a blender. Blend until it creates a mashed potato texture (roughly 30 seconds.)
Layer the lentils on top of the peas and carrots, then smooth a layer of mashed cauliflower on top of the lentils.
Bake at 375°F for 10 minutes.
*Optional: Remove shepherd’s pie from oven after 10 minutes and turn the oven to broil. Drizzle a bit of olive oil over the cauliflower and place under the broiler until golden.
Let stand for 2-5 minutes to cool and set.