Shepherds pie made healthy! It is chock full of nutrients, its easy to make, and I promise, you won’t even miss the potatoes. Even though its filling, it won’t make you feel heavy after eating it like a traditional shepherd’s pie would, making it perfect for those hot summer days.
Vegan Cauliflower Shepherd’s Pie:
- 1/2 head of cauliflower
- 4 tbsp non-flavored nut milk (I used almond)
- 3 tbsp Vegetable broth
- 12 white button mushrooms, sliced (I like to slice them thick since they are the bulk of the dish)
- 1 onion, diced
- 1/2 cup baby spinach
- 1 cup frozen green beans
- 2 garlic cloves, minced
- 1 tsp turmeric (this is mainly for color, but its really very good for you and can’t hurt to add)
- 2 tbsp amino acids
- 2 tbsp dried thyme
- Vegan Cheddar cheese (I prefer daiya brand) Grated
- Pre-heat the oven to 350 degrees.
Chop the cauliflower up into bit sized pieces Steam it for 5 minutes or until it becomes soft enough to mash. When its ready, mash it up just like you were making mashed potatoes and add in the almond milk a little bit at a time, making sure it doesn’t get too soupy. You might not need 4 tbsp depending on the size of your cauliflower.
In a pan, bring the vegetable broth to a steam and add the onions and mushrooms, cover and cook 2 minutes. Add the spinach, and the frozen green beans, cover it back up and cook another 2 minutes until the spinach wilts. Uncover, add the turmeric, amino acids, thyme and garlic and let it cook 1 more minute. Line a baking pan with parchment paper so you can easily remove the pie, and with a slotted spoon put the cooked veggies into the pan, making sure its not too liquid. (that’s why you use the slotted spoon) Place the mashed cauliflower on the top and then sprinkle with the vegan cheese.
Place in the oven and cook, uncovered, for 15 minutes.