Cauliflower & Lentil Shepards Pie
This is by far the most made recipe in my kitchen—and for good reason! It’s surprisingly a crowd-pleaser, even for those who wouldn’t normally reach for a plant-based dish. Once you make it a couple of times, you’ll realize just how simple it is to pull together, and it’s the kind of meal that keeps on giving—perfect for leftovers or freezer-friendly meal prep.
Inspired by The Living Kitchen Cookbook
Why it’s Cancer Conscious
This recipe is packed with ingredients that support your body’s immune system and fight inflammation, making it a perfect cancer-conscious meal. The cauliflower and parsnips provide fiber and antioxidants, while lentils are an excellent source of plant-based protein and complex carbohydrates to help regulate blood sugar levels. The addition of garlic, onions, and herbs like thyme and rosemary enhances this dish with anti-inflammatory and immune-boosting properties.
For those looking to include more nutrient-dense, whole-food options in their diet, this shepherd’s pie is a delicious and comforting way to nourish your body.
The Glycemic Load
Total GL for the entire recipe = 5.0 (cauliflower) + 1.3 (parsnips) + 0.7 (onion) + 1.4 (carrots) + 16.4 (lentils) = 24.8 GL for the entire recipe.
GL per serving (assuming 6 servings): 24.8 ÷ 6 = 4.13 GL per serving.
What Does This Mean?
A glycemic load under 10 is considered low, making this recipe a great option for keeping blood sugar levels steady and supporting metabolic health.
What’s Essential & What Can Be Swapped
Essential Ingredients
Lentils: The base of the filling, providing protein and fibre.
Cauliflower & Parsnips: Essential for the creamy, nutrient-packed topping.
Onion, Garlic, Carrots, Celery: Build the flavour base of the filling.
Herbs (Thyme & Rosemary): Add depth of flavour and immune-boosting benefits.
Ghee or Olive Oil: For sautéing and making the topping smooth and creamy.
Non-essential ingredients (but nice to have!)
Mushrooms: Add flavour, texture, and immune-enhancing properties but can be skipped or replaced.
Fresh Herbs: Enhance flavour and presentation but are optional.
Optional Substitution:
For a more traditional shepherd’s pie, you can swap the cauliflower and parsnips for mashed potatoes. However, keep in mind that potatoes have a higher glycemic index and glycemic load, which could affect blood sugar regulation. If you do use mashed potatoes, consider pairing the meal with a high-fibre side, like a leafy green salad, to help balance the glycemic impact.
Materials You’ll Need
Large Pot: To cook the lentils and steam the vegetables.
Steamer Basket: Essential for steaming cauliflower and parsnips.
Food Processor or Potato Masher: For creating the smooth topping.
9×13-inch Casserole Dish: For assembling and baking the pie.
Parchment Paper (optional): Makes cleaning up easier but not required.
PREP AHEAD STEPS
Cooking With Intention
Don’t forget the secret ingredient: the power of intention. As you cook, remember that the love and care you put into your food make it even more nourishing for your body and soul.
ⓘ Why is this important?
Cauliflower & Lentil Shepards Pie
Equipment
Ingredients
For The Topping:
- 1 head cauliflower (chopped into florets)
- 2 diced parsnips
- 2 tablespoons ghee or extra-virgin olive oil
- salt & pepper
For the Filling:
- 1 cup dried brown lentils
- 2 cups organic vegetable broth or water
- 1 tablespoons ghee or extra-virgin olive oil
- 1 diced small yellow onion
- 2 chopped garlic cloves
- 2 diced carrots
- 2 diced celery stalks
- ½ teaspoon dried thyme or 1 tsp fresh thyme leaves
- ½ teaspoon dried rosemary or 1 tsp fresh rosemary
- ½ teaspoon salt & pepper
Instructions
- Cook the lentils and vegetables: Rinse lentils under cold water. Add 1 cup dried brown lentils and 2 cups organic vegetable broth or water to a large pot. Place a steamer basket over the lentils and add the 1 head cauliflower (chopped into florets) and 2 diced parsnips. Cover and bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, until the vegetables are soft. Continue simmering the lentils until tender (about 15-20 minutes).
- Prepare the topping: Transfer the steamed cauliflower and parsnips to a food processor with 2 tablespoons ghee or extra-virgin olive oil, and salt & pepper Blend until smooth and set aside.
- Sauté the filling: Heat 1 tablespoons ghee or extra-virgin olive oil in a large pot over medium heat. Add 1 diced small yellow onion, 2 chopped garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 3-5 minutes until onions are translucent. Stir in ½ teaspoon dried rosemary, ½ teaspoon dried thyme , ½ teaspoon salt & pepper followed by the cooked lentils. Mix well.
- Assemble the pie: Preheat the oven to 375°F (190°C). Using a 9×13-inch casserole dish, spread the lentil filling evenly on the bottom, then top with the cauliflower-parsnip mash, spreading it to the edges. *See notes for freezer instructions.
- Bake: Bake for 25 minutes, then broil for 5 minutes at the end to lightly brown the top.
