Mushroom and Cauliflower Shepherd’s Pie

Preparation Time: 30 minutes | Cooking Time: 30 minutes
Servings: 4

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Ingredients

• 750 g cauliflower
• 2 tbsp olive oil (for the cauliflower mash)
• 1 onion, diced
• 2 medium carrots, peeled and diced
• 1 zucchini, diced
• 1 stalk celery, diced
• 3 garlic cloves, minced
• 300 g mushrooms, diced
• 1 tbsp fresh thyme leaves, roughly chopped
• Salt and pepper to taste

For the cauliflower mash:

• 2 tbsp olive oil
• 3 tbsp nutritional yeast
• 1 tbsp mustard seeds
• 1 tsp salt
• 2 tsp thyme leaves
• A pinch of ground nutmeg

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Instructions

1. Preheat the oven to 200 °C (392 °F).
2. Cook the cauliflower:
   Cut the cauliflower into evenly sized pieces. Bring a large pot of water to a boil, add salt, and cook the cauliflower until tender.
3. Prepare the vegetables:
   Heat a large skillet over medium heat. Add 2 tbsp olive oil and sauté the onion, carrots, zucchini, and celery until lightly golden and caramelized. Add the mushrooms in batches (about six portions), ensuring each batch is cooked before adding the next. Stir in the garlic and thyme leaves, then season with salt and pepper.
4. Make the cauliflower mash:
   Add the cooked cauliflower to a blender or food processor with 2 tbsp olive oil, nutritional yeast, mustard seeds, salt, thyme leaves, and nutmeg. Blend until smooth. Taste and adjust seasoning if needed.
5. Assemble:
   Divide the mushroom-vegetable mixture into 4 oven-safe ramekins or use a large baking dish. Spread the cauliflower mash on top, smoothing it out evenly.
6. Bake:
   Bake in the preheated oven for 20 minutes, or until the top is lightly golden.

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Note

Nutritional yeast can be found in health food stores or online. Make sure to use nutritional yeast, not brewer’s yeast, as they are entirely different products.