Meatless Monday - Vegan Shepherd's Pie with Cauliflower Mash

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Microwave the cauliflower in a microwave-safe bowl, following the package instructions, for 6 to 8 minutes, until soft. Set aside.
3. Heat a large skillet over medium heat. Add the oil, garlic, onion, mushrooms and celery and sauté for 2 to 3 minutes. Sprinkle in the seasoning and cook for 1 more minute.
4. Add the meatless crumbles and break them up as they cook. Keep folding for 2 to 3 more minutes.
5. Add the lentils, tomatoes and frozen peas and carrots and stir together. Then stir in the BBQ sauce, Dijon mustard and vegetable broth. Bring to a light simmer, then lower the heat to low, cover and cook while you make the topping.
6. Make the topping: in a large bowl, mash or blend the cauliflower with the vegan butter, nutritional yeast, almond milk, chives, salt and pepper until smooth.
7. Remove the lid and take the skillet off the heat. Spread the cauliflower topping evenly over the filling, then texture the top with the back of a fork.
8. Bake for 20 minutes. Let it cool for 15 to 20 minutes before serving, and garnish with parsley.

Summarized from Fit Men Cook's video. Watch it for the details.

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