Mushroom and Cauliflower Vegan Shepherds Pie {low carb}

Mushroom and Cauliflower Vegan Shepherds Pie {low carb}

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.

next instructions : www.deliciouseveryday.com

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