Description
A delicious and hearty Vegetarian Shepherd’s Pie topped with creamy cauliflower mash, perfect for a comforting meal.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 tablespoons butter
- 1 cup vegetable broth
- 1 cup frozen peas
- 1 cup carrots, diced
- 1 cup mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, boil the chopped cauliflower until tender, about 10 minutes.
- Drain the cauliflower and mash it with butter, adding salt and pepper to taste.
- In a skillet, sauté the onion and garlic until translucent.
- Add the carrots and mushrooms, cooking until softened.
- Stir in the peas, vegetable broth, tomato paste, thyme, and rosemary. Simmer for 5 minutes.
- Transfer the vegetable mixture to a baking dish and top with the cauliflower mash.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown.
Notes
- For a vegan version, substitute butter with olive oil or vegan butter.
- Feel free to add other vegetables like corn or bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg