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Mushroom Shepherd's Pie

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Author: Shashi
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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