| 19 | 50 | 203 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 8 |
| 1 medium head | Cauliflower (or sub in sweet potato, top layer) |
| 1 clove(s) | Garlic (minced, top layer) |
| 2 tbsp | Coconut oil (top layer) |
| 1/4 cup | Almond milk, unsweetened (or coconut milk, top layer) |
| 1 tsp | Salt (top layer) |
| 1 tsp | Black pepper (top layer) |
| 2 cup | Lentils, canned (rinsed and drained, filling ) |
| 3 tbsp | Coconut oil (filling) |
| 2 clove(s) | Garlic (minced, filling ) |
| 1 medium | White onion (chopped, filling) |
| 171 gm | Cremini (Italian) mushroom (sliced, filling) |
| 1 large | Carrots (chopped, filling) |
| 1 large stalk(s) | Celery (chopped, filling) |
| 1 tbsp | Thyme, fresh (chopped, filling ) |
| 1 tbsp | Rosemary, fresh (chopped, filling ) |
| 1 tbsp | Parsley, fresh (chopped, filling ) |
| 1 tbsp | Coconut flour (or almond flour, filling) |
| 3/4 cup | Vegetable stock/broth (filling ) |
| 2 tbsp | Coconut aminos, Coconut Secret (filling ) |
For top layer:
Preheat oven to 400°F. Chop cauliflower into florets. Steam until tender. Put in blender or food processor with garlic, coconut oil. Puree until smooth. Slowly add milk until proper consistency— smooth, but still thick. Add salt and pepper to taste. Set aside.
For filling:
Heat oil on medium in a large skillet. Add onions and sauté until translucent. Add garlic, carrots, mushrooms and celery. Sauté until they start to soften.
Add lentils, coconut or almond flour, broth and herbs and reduce the heat to low and simmer, stirring occasionally, for about 5 minutes until liquid reduces and sauce starts to thicken about 10 minutes. Stir in coconut aminos at the end. Add salt and pepper to taste.
Put lentil and vegetable mixture in a casserole dish. Spread the mashed cauliflower over the top. Bake for 35 minutes at 350°F.
| Meat Alternative | 0.3 |
| Vegetables | 2.9 |
