The Best Vegan Lentil Shepherd's Pie

Ingredients

• 1 tablespoon olive oil
• 3 large yellow onions, (diced)
• 8 cloves garlic (minced (use less if you’re not a huge fan of garlic))
• 1 tablespoon fresh thyme leaves, (roughly chopped)
• 2 teaspoons fresh rosemary leaves, (roughly chopped)
• 3 tablespoons tomato paste
• 1/2 cup (120 mL) dry red wine (such as Pinot Noir or Malbec)*
• 1 1/2 cups (10 ounces / 285g) green lentils ((or brown lentils) )
• 3 3/4 cups (900 mL) vegetable broth
• 2 bay leaves
• 1 1/2 teaspoons sweet or hot paprika
• 1/4 cup (56g) smooth tahini**
• 1 tablespoon tamari ((or soy sauce)***)
• 1 tablespoon good-quality balsamic vinegar
• 2 teaspoons vegan Worcestershire sauce ((optional)****)
• Plenty of kosher salt or sea salt ((I used 1 1/2 - 2 teaspoons kosher salt))
• Freshly cracked black pepper to taste
• 20 ounces (680g) Russet potatoes
• 16 ounces (454g) cauliflower, cut into large florets
• 1 1/2 teaspoons kosher salt, (plus more to taste)
• 1 rosemary sprig ((optional))
• 4 tablespoons vegan butter, (softened at room temperature (or olive oil) )
• 1/2 cup (120 mL) “lite” coconut milk*****
• 1 tablespoon nutritional yeast
• Freshly cracked black pepper to taste
• Extra virgin oil for baking and finishing
• Flaky sea salt and black pepper
• Fresh thyme leaves
• Chopped flat-leaf parsley

Nutrition (per serving)