Hearty Lentil Shepherd's Pie with Creamy Cauliflower Mash

1.Preheat your oven to 200°C (392°F). Lightly grease an 8x8 inch baking dish or similar medium casserole dish.

2.Prepare the Lentil Filling: Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

3.Add the minced garlic, thyme, and rosemary to the pot and cook for 1 minute until fragrant.

4.Stir in the tomato paste and cook for another minute. Add the rinsed lentils and the low-sodium vegetable broth (or water). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Add pepper to taste.

5.While the lentils simmer, prepare the Cauliflower Mash: Steam or boil the cauliflower florets until they are very tender, about 15-20 minutes. Drain thoroughly.

6.Transfer the cooked cauliflower to a food processor or use an immersion blender. Add the plant milk (or regular milk), 1 tbsp olive oil/butter, garlic powder, and a pinch of pepper. Blend until completely smooth and creamy. Taste and adjust seasoning if necessary (remembering to keep salt low).

7.Once the lentils are cooked, stir in the frozen peas and corn. Cook for 2 minutes until heated through. If the mixture seems too liquidy, simmer uncovered for a few extra minutes until it reaches a thick stew consistency.

8.Spoon the lentil mixture evenly into the prepared baking dish.

9.Carefully spoon or pipe the cauliflower mash over the lentil base, spreading it evenly to cover the entire surface. Use a fork to create texture on top.

10.Bake for 15-20 minutes, or until the filling is bubbling around the edges and the cauliflower topping is lightly golden brown.

11.Let the pie rest for 5-10 minutes before serving warm. This dish is naturally low in sodium and suitable for toddlers.