Shepherd's pie with cauliflower purée

20min Used products: SeitanSeitan Suprême

the seitan casserole (see recipe on the site) is the base of this recipe 1 kg cauliflower and/or celeriac, cut into pieces, dash of plant-based cream, pepper, salt and nutmeg, 1 tsp mustard, 1 can of cooked lentils (400 g, drained weight 250 g), ½ of the seitan casserole, 1 tbsp breadcrumbs (optional)


-       Cook the cauliflower and celeriac in a large cooking pot.

-       Preheat the oven to 180°C.

-       Remove the cooked vegetables from the pot and drain well before blending to a purée with the cream, nutmeg, pepper, salt and mustard.

-       Rinse the lentils and add them to the casserole mixture. Season with salt and pepper.

-       Pour the casserole and lentil mixture into a large oven dish and top with the vegetable purée. If using breadcrumbs, scatter them over the top.

-       Bake in a preheated oven until the casserole is piping hot and the purée has a crust of golden brown.

Recipe: FoodLove (Stefanie Baert) book: Ready, Set, Go!

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