Cauliflower & Polenta Shepherd-less Bake

Introduction:

For a vegan twist on the classic Shepherds Pie, check out this tasty recipe made exclusively for us by food blogger ‘The Balanced Kitchen’. This filling recipe uses a lentil and bean mixture instead of the classic lamb or beef, and is finished with a creamy, ‘cheesy’ polenta and cauliflower topping. It’s a recipe well worth a try!

Ingredients:

• 1 Large Onion, diced
• 2 Garlic Cloves, chopped
• 4 Leaves of Blas y Tir Savoy Cabbage, washed & finely chopped
• 600ml Tomato Passata Sauce
• 1 Vegetable Stock Cube, dissolved in 200ml boiling water
• 2 Tins Brown Lentils, rinsed & drained
• 1 Tin Cannellini Beans, rinsed & drained
• 1 tbsp Granulated Molasses
• 1 tbsp Ground Cumin
• 1 tbsp Ground Coriander
• 1 tbsp Sweet Paprika
• Sea Salt & Ground Black Pepper, to season
• 500ml Water, boiled in a pan
• 2 cups Polenta
• 1 cup Nutritional Yeast Flakes
• 0.5 Blas y Tir Cauliflower, grated
• Fresh Thyme

Method

1. Pre-heat your oven to 180°C/Gas Mark 4.
2. Using a large casserole pot, gently saute onions & garlic for 4-5 minutes on a hob over a gentle heat.
3. Add the lentils to the pot, followed by the beans, passata, stock, spices, coriander, molasses, seasoning and cabbage. Stir to combine.
4. Simmer for 5 minutes while you prepare the topping.
5. Topping: Gradually add the polenta to the boiled pan of water, stir continuously until a thick batter is formed, but is still an easy consistency to stir.
6. Add the grated cauliflower, nutritional yeast, thyme and seasoning.
7. Remove the casserole dish from the heat. Add the topping to the base by simply spooning and smoothing the polenta and cauliflower mix on top of the base in the casserole pot.
8. Place the casserole pot in the oven and bake for 30 minutes at 180°C/Gas Mark 4.
9. Sprinkle with fresh thyme before serving.

Top Tip

Serve with freshly steamed vegetables of your choice for a nourishing and filling meal!

You can check out more from The Balanced Kitchen by visiting her Instagram page, here!