This is a vegan version of Shepard’s Pie with a whipped potato-cauliflower topping.
Ingredients:
1 C green lentils, rinsed and sorted
2 1/2 C water
1 tsp tamari
1 tsp herbs de provence
dash salt
1/3 C tomato puree
1 medium onion, chopped (about 1/2 cup) or combination of chopped onion, leeks, shallots)
4 oz mushrooms, sliced
1 red or orange bell pepper, chopped fine
1 medium eggplant, peeled and cubed
1/4 C vegetable broth (or 1 T olive oil)
2/3 C tomato puree
ground black pepper
dash salt
2 T chopped fresh basil (or 2 frozen basil cubes thawed)
3 potatoes, peeled and cubed
3/4 – 1 C chopped cauliflower, fresh or frozen
water to cover potatoes
seasoned salt (no salt vegetable herb blend like Mrs. Dash)
1/4 C vegetable broth
2 green onions, washed and chopped (optional)
Directions:
Combine green lentils, water, tamari, and herbs de provence in saucepan. Bring to a boil. Reduce heat and simmer with cover on for 20-25 minutes until lentils are nearly soft and most of the water has been reduced. (You may want to uncover after 20 minutes to reduce the water.)
Add chopped onion and tomato puree to lentils and mix. Simmer uncovered 15-20 minutes longer until lentils and onions are soft/cooked thoroughly and the mixture is like a thick stew. Set aside.
In a saute pan, set heat to medium and add broth with mushrooms, bell pepper and eggplant. Allow vegetables to “saute” until softly cooked, stirring occasionally to ensure vegetables are evenly cooked and do not stick. Add pepper to taste and dash of salt. Set aside basil for now. (You may want to saute vegetables in 1 T of olive oil instead of broth if you are not on an oil restricted diet.) Set aside.
Place potatoes in saucepan and add water to cover. Cover and bring water to boil. Reduce heat and simmer for 10 – 15 minutes. When potatoes are halfway cooked, add cauliflower to saucepan and cook with the potatoes until both are soft.
Preheat oven to 350.
While potatoes are cooking and with a 9X13 ungreased casserole baking dish (or 10 cup casserole), make a bottom layer with the lentil mixture. Smooth the top of this layer with a spatula. Next, add the eggplant, mushroom, bell pepper layer. Sprinkle chopped basil on top. Set aside.
Drain water from potato/cauliflower, add vegetable broth, seasoned salt and mash with a hand held blender (or similar tool) to “whip” potatoes/cauliflower. (You are essentially making mashed potatoes.)
Spread mashed potato/cauliflower mixture on top of eggplant layer. Sprinkle with chopped green onions, if desired.
Cover and bake at 350 for 20 minutes. Uncover and bake 10 – 15 minutes longer. Layers underneath should be bubbly and potato topping should be lightly golden when done.
Remove from oven and allow to cool for 5 minutes to set. Cut and use spatula to serve. Serves 6