I’ve never enjoyed mash potato, so I never thought I’d make a vegan shepherd’s pie – but then again I love cauliflower so I decided to give it a whirl as a garlic mash substitute. YUMMO and it is only 320 calories per serve!
40g soy butter (or nuttelex)
⅓ cup unsweetened almond milk
1tsp garlic clove, crushed
1Tbsp nutritional yeast *optional
salt and pepper to taste
454g (1 bag) Linda McCartney vegemince (or your favourite vegan mince brand)
1 large onion, chopped
1 tsp vegetable stock powder
1Tbsp salt reduced soy sauce or tamari
1 tsp sweet paprika
1 tsp cumin
400g tinned organic tomatoes, chopped
1.5 Tbsp cornflower
Pre-heat oven to 180C or 160C fan forced.
Steam the cauliflower for 15-20 mins or until soft. Mash with the soy butter and almond milk until creamy then stir through crushed garlic, nutritional yeast and salt and pepper to taste.
In a medium sized pan, fry the onion in a little oil until soft, then add the frozen vegemince, vegetable stock, soy sauce, paprika, cumin, tomatoes and 1 cup of water. Cook over a low-medium heat uncovered for about 10 minutes. Mix cornflower in about ¼ cup of water to dissolve, then add to mince mixture. Cook over low-medium flame until thickened, or about 5 minutes.
Pour mince mixture into a prepared pie pan or pyrex dish. Top with the mashed cauliflower, spreading to the edges of the pan. Sprinkle with a little more cracked pepper and bake for 20-30 minutes until the cauliflower is lightly browned.
Serve with steamed vegetables of choice.
Saturated fat 0.6 g