Mushroom and Cauliflower Vegan Shepherds Pie

Mushroom and Cauliflower Vegan Shepherds Pie

The British exemplary gets a vegan makeover with mushrooms and cauliflower. The outcome is a delectable low carb veggie lover shepherd's pie formula that the entire family will love!

Shepherd's pie was a great that numerous families in Australia and Britain grew up with and began as a route for individuals to make left-over pieces of meat and vegetables into a flavorful feast.

As with such a significant number of laborer dishes, it is difficult to beat as far as flavor.

In my vegetarian shepherd's pie formula I've utilized mushrooms instead of meat. In case you're a customary peruser you'll realize I cherish mushrooms.

Not exclusively are they incredibly flexible, they are beneficial for you too.

Mushroom and Cauliflower Vegan Shepherds Pie

Also try our recipe : Slow Cooker Creamy Tuscan Chicken

Ingredients :

  • 650 g cauliflower (1 1/2 pounds)
  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves garlic chopped
  • 10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water (1/3 oz)
  • 500 g mushrooms diced (1 pound)
  • 1 tbs thyme leaves roughly chopped
  • 1 tbs tomato paste
  • 1/4 cup red wine
  • 1 cup vegetable stock
  • salt and pepper to taste
  • 2 tbs olive oil
  • 3 tbsp nutritional yeast
  • 1 tbs dijon mustard
  • 1 tsp salt
  • 2 tsp thyme leaves
  • 1 pinch ground nutmeg

Instructions :

  1. Preheat the oven to 200 celsius (400 fahrenheit).
  2. Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
  3. Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
  4. Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
  5. Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
  6. Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.

Read more our recipe : EASY PIZZA QUESADILLAS

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