Vegan Shepherd's Pie with Cauliflower Puree

I'm taking a little hiatus from the holiday-themed dessert posts and swinging all the way to the opposite side of the pendulum with this recipe. I can only handle so much of a diet consisting primarily of sugary sweets and flour-laden treats before my insides cry out in despair for wholesome veggies- especially this time of year when seasonal obligations like Christmas shopping, holiday parties and baking are piled on top of the multitude of regular daily tasks we strive to accomplish. I don't know about you but I certainly can't afford a sugar crash in the midst of so much hustle and bustle...and forget about skipping meals because I'm too busy. You don't want to be caught anywhere near me when I'm hangry.

That's why I like to turn to dishes such as this vegetarian shepherd's pie that are loaded with vegetables and lean protein to nourish and fuel me through the holiday hullabaloo. The aggressive hunt for a parking spot, LOOONG lines at the store and endless gift wrapping all seem that much more bearable if I've got a good healthy meal in my belly to keep me going. And so much the better if said meal is something I can quickly prep, pop in the oven and enjoy for a few days to come, thereby cutting down on time spent in the kitchen and allowing more time for various errands. I secretly give myself a gold star for productivity whenever something like this happens.

This shepherd's pie is completely guilt-free: lentils (the steamed and ready variety from Trader Joe's makes this recipe a breeze), spinach, portobello mushrooms and other good-for-you ingredients are blanketed by a layer of vegan cauliflower puree, which seamlessly replaces the traditional mashed potato crust. Make a big batch for yourself and enjoy the leftovers for the remainder of the week, or prepare this in advance and reheat in the oven for an easy-peasy dinner for your holiday guests. Individual ramekin servings are optional- if you're feeling fancy.

makes 6-8 servings
Ingredients
for the filling:
1 tbsp. olive oil
1 medium onion, finely chopped
3 carrots, chopped
1 tsp. fresh thyme, chopped
1/2 tsp. fresh rosemary, chopped, plus more for garnish
1 tbsp. garlic, minced
1 cup baby spinach
1 cup portobello mushrooms, sliced
1/2 cup vegetable or chicken broth
2 cups cooked lentils
salt and freshly ground pepper to taste

for the cauliflower puree:
1 head cauliflower
1/4 cup coconut milk
1/4 tsp. freshly ground nutmeg
salt and freshly ground pepper to taste

Instructions
1. Remove the core of the cauliflower and chop the florets into medium sized pieces. Steam until florets are tender with a hint of crispness left, about 10-15 minutes (prick pieces with a fork to check for doneness). Reserve steaming water. Transfer half of cauliflower and coconut milk to a food processor and puree until smooth. Add nutmeg, salt, pepper and remaining cauliflower to food processor and puree again until smooth, adding steaming liquid by the tablespoon if necessary. Set cauliflower puree aside.
2. Preheat oven to 425 degrees. Heat olive oil over medium heat in a large stockpot. Add onions, carrot thyme and rosemary and cook until vegetables begin to soften, about 7-8 minutes. Add garlic, spinach and mushrooms and continue to cook for another 1-2 minutes or until spinach begins to wilt.
3. Add broth and lentils to pot and cook until broth is almost completely absorbed. Season to taste with salt and pepper and transfer lentil mixture to a medium casserole dish or individual ramekins. Cover mixture with a layer of cauliflower puree and bake for about 20 minutes or until cauliflower puree begins to brown (broil for a few minutes if desired). Garnish with fresh rosemary and serve.