Plant based, low carb Shepherd’s Pie
Comfort food at it’s best! Cauliflower replaces mashed potatoes & Magic Mix is a brilliant stand in for ground meat, creating a low carb, plant based version of Cottage or Shepherd’s Pie.
Don’t let the lengthy ingredient list intimidate you. This simple meal comes together easily. While the Magic Mix is baking into tasty crumbles, steam the cauliflower, sauté the veggies and throw it in the oven.
Double the recipe, it gets better with time and freezes beautifully.
SERVES 6
Ingredients:
TOPPING
4 cups cauliflower ~ 1 smallish head
2 tbsp ghee or grass-fed butter
1 Tbsp coconut butter (optional)
2-3 cloves garlic, minced
1 Tbsp fresh parsley
paprika, to dust the top
FILLING
2 cups Magic Mix
1/2 cup water
2 Tbsp olive oil, ghee, or grass-fed butter
1 leek or onion, finely chopped
1 cup celery, finely chopped
1 cup carrot, grated
2 cups mushrooms, thinly sliced
2 Tbsp fresh herbs or 1.5 tsp dried ~ sage, oregano & rosemary
2 Tbsp tomato paste
1 cup broth or water
Mindful preparation
Preheat oven to 375°
Combine Magic Mix with water and let sit for 5 mins. Break into small clumps & bake for 35-40 mins until crispy.
Steam cauliflower until very soft. Press & strain to remove excess water.
Sauté garlic in ghee or butter over low heat until fragrant.
Puree the cauliflower & garlic until smooth. Add coconut cream, chopped parsley and season with salt & pepper
Sauté leeks or onions in oil, ghee or butter over medium heat until translucent. Sprinkle with salt and sauté over low heat to caramelize while you prep the rest of the veggies.
Add herbs, celery, mushrooms & carrots,. Raise the temperature back to medium and sauté 10-15 mins until softened. Add broth & tomato paste and stir to combine. Simmer until thickened.
Increase the oven to 400°
Combine the crumbles with veggies in a 9×11 casserole dish. Spoon cauliflower mash onto and spread evenly. Dust with paprika and bake for 30 mins.
