Mushroom and Cauliflower Vegan Shepherds Pie
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
265 kcal
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Course
Main Course
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Cuisine
Vegetarian, Vegan
Mushroom and Cauliflower Vegan Shepherds Pie
Description
This vegan shepherd’s pie starts by simmering chopped cauliflower until tender, then puréeing it with olive oil, nutritional yeast, Dijon mustard, salt, thyme, and a pinch of nutmeg to create a creamy topping. The filling is prepared by sautéing onion, carrots, and celery until caramelized, then adding diced mushrooms in batches for thorough cooking. Rehydrated wild mushrooms and tomato paste are stirred in before deglazing with red wine and adding the soaking liquid and vegetable stock. The mixture simmers until reduced and flavorful.
The dish is assembled by placing the rich mushroom filling into a baking dish and topping it with the cauliflower mash before baking at 200°C (400°F) until slightly golden. The nutritional yeast gives a cheesy taste, enhancing the vegan profile without dairy.
This pie serves as a substantial vegan main course that highlights earthy mushroom flavors balanced by the smooth, well-seasoned cauliflower topping. It’s suitable for those avoiding animal products but seeking comforting, savory meals.
Nutritional yeast must be nutritional, not brewer’s yeast, and can be sourced from health food stores or online specialized suppliers.
Ingredients
- 650 g cauliflower (1 ½ pounds)
- 2 tbs olive oil
- 1 onion diced
- 2 carrot peeled and diced, medium sized
- 1 celery diced, stalk
- 3 cloves garlic chopped
- 10 g dried wild mushrooms reconstituted in 2 ½ tbs boiling water (⅓ oz)
- 500 g mushrooms diced (1 pound)
- 1 tbs thyme roughly chopped, leaves
- 1 tbs tomato paste
- ¼ cup red wine
- 1 cup vegetable stock
- salt to taste
- black 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.
- Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
- Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
- Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.
Notes
- Use nutritional yeast flakes, not brewer's yeast, to achieve the desired cheesy flavor in the cauliflower topping.
- Nutritional yeast is available in health food stores and online; ensure you select the correct variety for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 400g | |
| Calories | 265kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 970mg | 40% |
| Potassium | 1212mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 5385IU | 108% |
| Vitamin C | 89.8mg | 100% |
| Calcium | 67mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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