Autumn is my favorite season, not only because I love big chunky sweaters but because of all the comfort food it brings. When else could you enjoy a deliciously savory sheperd’s pie if not during cold autumn (or winter) days? I love to cuddle up under a blanket with my love and watch a funny movie while eating a whole pie haha! 😊 I hope you enjoy this delicious vegan shepherd’s pie as much as we do!
Vegan Shepherd’s Pie With Mashed Cauliflower
- 2 tbs olive oil
- 1 small onion, diced
- 350 g frozen mexican veggie mix
- 2 cloves garlic, minced
- 4 cups veggie broth
- 3-4 springs thyme, chopped
- 2 tbs cornstarch
- salt, pepper to taste
- 1 medium sized cauliflower
- 1/3 cup almond milk
- 3-4 tbs vegan butter
- ground nutmeg to taste
*I used frozen mexican veggie mix to this pie but you can use any kind of fresh vegetables you like. In the mexican mix I used there’s corn, red beans, green beans, bell pepper and carrots.
1. Preheat the oven to 180 Celsius degrees (roughly 350 F). Meanwhile, steam cauliflower florets until fork tender. Then transfer to another bowl and add almond milk and vegan butter, salt and nutmeg. Mash it with a potato-masher to make a creamy purée. You can use a food processor, too but I like the mash to be more chunky.
2. In a sauce pan heat the olive oil, add onion and cook until onion is translucent. Add garlic and veggie mix as well and cook a few minutes more stirring occasionally. Season with salt, pepper and thyme. Add veggie broth and bring to a boil, then reduce heat and let it simmer for about 10 minutes, or as much it’s needed to cook the veggies soft. To thicken the veggie mixture you can add a little cornstarch and mix it well until you find it creamy enough.
3. Transfer to veggie mix into a baking dish and carefully spread the mashed cauliflower over top. Bake for about 15 minutes until the cauliflower becomes crispy and golden brown. Let if cool briefly before serving.
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Photo: Imola Toth