Vegan Shepherd's pie
This recipe is delicious, full of vegetables and flavors. It is a hearty recipe perfect for cold days and great for entertaining.
- 1/2 medium head cauliflower roughly chopped
- 16 oz mushrooms divided in two and cleaned
- 2 tablespoons olive oil
- 1 small /medium onion minced
- 3 cloves garlic minced
- 2 tablespoons soy or tamari sauce
- 2 tablespoons tomato paste
- 1/2 cup red wine room temperature
- 2 tablespoons all-purpose flour
- 2 cups diced carrots
- 2 cups frozen peas
- 1 1/2 cups veggie broth
- 1 teaspoons salt
- 1/2 teaspoon dried thyme
- 3 Yukon potatoes thinly sliced
- extra virgin olive oil
- salt and pepper
Place the chopped florets of the cauliflower in the bowl of a food processor and pulse until broken into rice size pieces. Set aside.
Thinly slice half of the mushrooms, about 8 oz. The other 8 oz, quarter and ad to the food processor. Pulse until they are rice size pieces. Set aside.
In a large oven-safe pot add the olive oil, onion, and garlic until fragrant.
Add the cauliflower and the rice size mushrooms and sauté for 5 to 7 minutes.
Move this mixture to the side and add the tomato paste and let it brown for about three minutes.
Mix the flour and the red wine until all clumps are dissolved, add to the pot and mix well with the rest of the veggies.
Add the carrots, peas, sliced mushrooms, salt, thyme, soy sauce and vegetable broth.
Simmer over low heat until most of the liquid is evaporated and the vegetable mixture has thickened.
Layer on top of the vegetables the sliced potatoes and cover until they are soft. Then, uncover and drizzle olive oil over the potatoes, add a pinch of salt and pepper, a little pinch of thyme (if you wish) and bake for 15 minutes at 350ºF.
Finish on the broiler set on high for a few minutes to get that nice brown top.
Calories: 179kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 793mg | Potassium: 841mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5778IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 2mg