Lentil & Mushroom Shepherd's Pie with Mashed Cauliflower

Ingredients

For the lentil layer...

1 lb cooked lentils I use Trader Joe's Steamed Lentils (they're French lentils)
4 cups mushrooms sliced or diced small, I used a combo of sliced white mushrooms and diced portobello
1 small yellow onion diced
1 cup frozen peas
2 cups warm water
beef flavored vegetable bouillon enough for two cups broth
2 Tbsp corn starch or tapioca starch/flour for grain-free
1 1/2 fresh sage leaves chopped
1/2 Tbsp garlic minced

For the cauliflower layer...

3 3/4 lb cauliflower florets 2 large cauliflower heads
3 Tbsp vegan butter Earth Balance carries a soy-free variety, if necessary
2 Tbsp vegan cream cheese Daiya is soy-free, if needed
1 1/2 tsp garlic minced
1 1/2 tsp sea salt or to taste
3/4 tsp black pepper or to taste
1 - 2 Tbsp fresh chives chopped

For serving...

2 - 3 green onions chopped (optional)
paprika for dusting (optional)

Instructions

Place a steamer basket in the bottom of a large pot and fill the bottom of the pot (up to the bottom of the steamer basket) with water. Cover pot and place on burner set at high heat. Once water begins to boil add cauliflower florets to steamer basket. Preheat oven to 400°F. Let florets steam for 10 minutes, or until soft.
Once cauliflower is done steaming, transfer florets to a large baking sheet lined in parchment paper. Place in the oven and roast for 15 minutes. The florets should be slightly brown in places.
While cauliflower roasts, start your lentil layer. Sift the cornstarch into 2 cups warm water and whisk to combine. Pour water/corn starch mixture into a large skillet set to medium heat. Add the bouillon and whisk until fully dissolved.
To the skillet, add onion, mushrooms, garlic, and sage. Keep at a high simmer, stirring occasionally, until mushrooms are soft. Once mushrooms have softened add the lentils and the peas. Continue to cook and occasionally stir until liquid has reduced and lentils and peas are heated through. Remove from heat.
When cauliflower is done, lower the oven temperature to 350°F. Make the mashed cauliflower. I do mine in three batches. Set the chives aside. Add a third of the cauliflower with about a third of all other ingredients (except the chives), to your food processor. Pulse until smooth, being careful not to over process. Once done, add mashed cauliflower to a large bowl. Repeat two more times with the remaining two thirds of cauliflower, and remaining ingredients. If your food processor is large enough, you may be able to get away with only doing two batches.
When all the florets are mashed and in the mixing bowl, add your chives and stir to combine. Taste and add more salt or pepper, if desired.
Lightly oil a 9"x13" baking dish. Pour your lentil mixture into the bottom of the baking dish and smooth to make even. Next, transfer your mashed cauliflower on top the lentil layer. Smooth and make even using a silicon spatula. Place baking dish on middle rack of oven and bake for 25 minutes. When done, the lentil layer should bubble and the edges of the cauliflower layer should be slightly browned.
Before serving, let sit for about 15 minutes. To serve, cut desired sized squares and serve onto plates carefully by using two spatulas or one with the edge of a knife. Dust with paprika and sprinkle with chopped green onion. Enjoy!