Build a Better-For-You Shepherd's Pie with This Lentil-Mushroom Filling and Cauliflower Mash

washingtonpost.com

Beth Holstein

1 cup (7 ounces) dried brown or green lentils, picked over and rinsed

2 ½ cups water

One (1-pound) head cauliflower

1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch cubes

¼ cup unsalted vegan or dairy butter

1 teaspoon ground turmeric

1 ½ teaspoons kosher salt, divided

2 tablespoons extra-virgin olive oil

1 large onion, chopped

2 carrots, diced

1 pound cremini mushrooms, quartered

2 tablespoons all-purpose flour

½ teaspoon freshly ground black pepper

2 teaspoons chopped fresh thyme leaves

2 tablespoons tomato paste

1 cup no-salt-added vegetable broth

2 tablespoons red wine vinegar

1 cup frozen corn

Step 1

Directions at washingtonpost.com

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