A healthy, flavor packed, version of Shepherd's Pie!
Ingredients
For the base
- 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
For the topping
- 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
- Preheat oven to 375 degrees
For the base
- 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)
- Add the mushrooms and saute about 5 more minutes
- Then add the peppers, celery, carrot, canned tomatoes and salt and pepper
- Layer this in a baking glass/pyrex dish
- Layer the cheese on top of the mushrooms/veggies layer
For the topping
- Pulse the boiled cauliflower, potatoes, garlic and coconut milk in a blender or food processor
- Add salt and pepper to taste
- Then layer this on top of the cheese and mushrooms and veggies
- Bake for 30 mins at 375
- Serve warm with a side salad
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