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!
Ingredients:
- 650 g cauliflower (1 1/2 pounds)
- 2 tbs olive oil
- 1 onion diced
- 2 medium sized carrots peeled and diced
- 1 celery stalk diced
- 3 cloves garlic chopped
- 10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water (1/3 oz)
- 500 g mushrooms diced (1 pound)
- 1 tbs thyme leaves roughly chopped
- 1 tbs tomato paste
- 1/4 cup red wine
- 1 cup 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
- 1 pinch ground nutmeg
Instructions:
- Preheat the oven to 200 celsius (400 fahrenheit).
- 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.
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