Mushroom Shepherd's Pie
A healthy, flavor packed, version of Shepherd's Pie!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 onion chopped
- 6 cloves garlic chopped
- 1 inch piece of ginger chopped
- 2 portabella mushrooms chopped
- 1 carrot chopped
- 2 celery stalks chopped
- 1 green pepper chopped
- 3 sweet peppers chopped (red/orange)
- 1 can diced tomatoes
- salt and pepper
- 3/4 cup Cheddar/Monterrey cheese (or cheese of your choice)
- 1 cauliflower head (boiled - for 30 mins)
- 4 red potatoes (boiled - for 30 mins)
- 3 cloves garlic chopped
- 3/4 cup coconut milk
- salt and pepper
Instructions
- 1
Preheat oven to 375 degrees
- 2
Saute the onion, garlic and ginger till onion caramelizes (about 30 minutes on a low/medium flame - it takes a while, but the flavor combined with the mushrooms is well worth the time)
- 3
Add the mushrooms and saute about 5 more minutes
- 4
Then add the peppers, celery, carrot, canned tomatoes and salt and pepper
- 5
Layer this in a baking glass/pyrex dish
- 6
Layer the cheese on top of the mushrooms/veggies layer
- 7
Pulse the boiled cauliflower, potatoes, garlic and coconut milk in a blender or food processor
- 8
Add salt and pepper to taste
- 9
Then layer this on top of the cheese and mushrooms and veggies
- 10
Bake for 30 mins at 375
- 11
Serve warm with a side salad