Beat the winter blues with this hearty Vegan Shepherd’s Pie! This recipe uses cauliflower-millet mash for the crust, rather than the traditional mashed potatoes, for a healthy twist.
Preheat oven to 400° F.
Bring the cups water to a boil in a large saucepan. Add millet, cauliflower, and salt. Cover, reduce heat to low, and allow to simmer for about 30 minutes until the cauliflower is tender and the millet is cooked.
Add lentils to water, bring to a boil, and let cook until lentils are tender, about thirty minutes.
While the lentils are cooking, sauté the onion in the oil over medium-high heat until they are translucent and begin to brown, about 5 minutes. Add the garlic, mushrooms, carrots, and salt, and cook for another 10 minutes. Add the diced tomatoes, peas, and tomato paste, spices. Add lentils to the mixture once they are cooked.
Spread the vegtable mixture in a 13" x 19" casserole dish and then carefully top with the cauliflower millet mash. Sprinkle the paprika on top. Cook for 20 minutes. Garnish with the chopped parsley.