Yield: 2
Low Carb Vegan Shepherd’s Pie
The British classic gets a vegetarian makeover with mushrooms and cauliflower. The result is a delicious low carb vegetarian shepherd's pie recipe that the whole family will love!
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 1.5 lbs cauliflower
- 1 tbs olive oil
- 1/2 onion, diced
- 1 carrot, peeled and diced
- 1/5 stalk celery, diced
- 1/5 cloves garlic, minced
- 12 oz mushrooms, diced
- 1/2 tsp thyme
- 1/2 tsp tomato paste
- 3/4 cup vegetable broth
- 2 tbsp nutritional yeast
- 1/2 tbsp dijon mustard
- dash nutmeg
Instructions
- Preheat the oven to 400 degrees.
- 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.
- 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.
- Add the tomato paste 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.
- 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.
- Add mushroom mix to casserole dish and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 6gSodium: 542mgCarbohydrates: 33gFiber: 12gSugar: 14gProtein: 16g
