2 turnips, peeled and chopped (or potatoes, parsnips or sunchokes)
1 pound mixed mushrooms (such as shiitake, cremini or white button), wiped with a damp paper towel, sliced (or buy them precleaned and presliced)
3 cloves garlic, minced
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh rosemary
2 teaspoons sea salt, divided
2 Tablespoons tomato paste
1 cup red wine (chianti, cabernet, pinot noir or whatever you have that is drinkable)
2 teaspoons vegan Worcestershire sauce (or non-vegan if desired)
2 Tablespoons flour (all-purpose is fine) or 1 Tablespoon arrowroot powder
3 cups vegetable broth or mushroom stock
freshly ground black pepper, to taste
1 pound cooked lentils (Trader Joe's sells a 17 oz pkg of steamed lentils in the refrigerated section)
1 cup frozen peas
2 Tablespoons fresh flat-leaf parsley, chopped
TOPPING
1 medium-large head of cauliflower, about 2 ¼ pounds, cut into florets (about 5 cups)
1 pound Yukon Gold potatoes, peeled if desired and cut into 1-inch pieces
kosher salt
2 Tablespoons unsalted vegan butter such as Miyoko’s Kitchen or regular butter
¾ teaspoon of sea salt or to taste
Instructions
Preheat the oven to 375 degrees. To make the filling, heat the oil in a large skillet over medium heat. Add the onions, carrots, celery and turnips and sauté until the onions are tender and translucent, about 8-10 minutes. Add the mushrooms, garlic, herbs and 1 teaspoon of salt and cook until the mushrooms have softened, about 6-8 minutes.
Stir in the tomato paste, red wine and Worcestershire sauce, scraping the bottom of the skillet with a wooden spatula. Continue to cook until the wine is almost totally absorbed/reduced, about 10 minutes.
Sprinkle the flour on top of the vegetables and cook, stirring for about 2 minutes. Slowly add the stock and simmer until the stew thickens. Taste for seasoning and add more salt and black pepper if desired.
Stir in the cooked lentils, frozen peas and parsley and transfer to a 9 x 13 casserole dish.
Meanwhile, to make the topping, place cauliflower, potatoes and a big pinch of kosher salt in a large pot and add enough water to come just below the top of the vegetables.
Bring to a boil over high heat and then lower to a simmer. Cook until tender, about 15 minutes.
Drain cauliflower and potatoes and transfer to the bowl of a food processor fitted with the metal blade. Add butter and salt and process until smooth.
Spread the cauliflower mashed potatoes on top of the filling and use your spoon or spatula to spread over the top. Place on a rimmed baking sheet (to catch drippings) and bake for about 20 minutes, or until the top is lightly browned and the juices of the filling are bubbling.
Notes
Feel free to cut the whole recipe in half and bake in an 8 x 8-inch baking dish or a 9-inch diameter skillet or pie plate.
Recipe by Pamela Salzman at https://pamelasalzman.com/vegan-lentil-shepherds-pie-recipe/