Vegan Shepherds Pie

The British classic gets a vegan makeover with mushrooms and cauliflower. The result is a delicious low carb vegan dish that the whole family will love!

650g (1½ pounds) cauliflower
2 tbs olive oil
1 onion, diced
2 medium sized carrots, peeled and diced
1 celery stalk, diced
3 cloves of garlic, chopped
10g (1/3 oz) dried wild mushrooms, reconstituted in 2½ tbs boiling water
500g (1 pound) mushrooms, diced
1 tbs thyme leaves, roughly chopped
1 tbs tomato paste
¼ red wine
1 cup (250ml) 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
pinch of ground nutmeg

View the full recipe at Delicious Everyday →