Cauliflower Shepherd’s Pie
Prep time: 30 minutes • Cook time: 30 minutes
Yields: 6 servings
- 3 cups of roughly chopped potatoes (skin peeled) (about 5-6 large potatoes
- ½ cup of vegan cream cheese
- 2 tbsp of nutritional yeast
- ½ tsp of pink salt
- 1 packet Earthbound Farm Cauliflower Medley Riced Veggies
- 1 cup of finely chopped white onion
- 1 ½ cups of chopped button mushrooms
- 1 cup of roughly chopped chard
- ¼ cup of chopped chard stem
- ½ cup of green peas (frozen works too)
- 2 tsp of avocado oil
- ¼ cup of vegetable broth (low sodium) (or 4 tbsp)
- 1 tsp of mustard powder
- 1 tsp of garlic granules
- 2 tsp of paprika powder
- 1 tsp of dried sage leaves
- 1 tsp of dried thyme
- 1-2 tsp of sea salt
- 1 tsp of black pepper
- Pinch of nutmeg
This Cauliflower Sheperd’s Pie by Edgar Raw is the perfect balance of comfort and nourishment and comes together swiftly thanks to our Cauliflower Medley Riced Veggies. You can use your leftover mashed potatoes to top it off and skip a whole step. Say hello to re-invented comfort food!
Preheat oven at 400 F.
To make mashed potatoes: Rinse potatoes, leaving peel on. In a large pot, add potatoes, water until they are completely covered, and a pinch of salt. Bring to a boil and cook until they are soft. Takes about 20 from the start of heating to boiling.
While the potatoes are boiling, roughly chop the mushrooms, finely chop onions and chop chard and stems.
By this time the potatoes should be ready, check on them by piercing them with a fork, they should be soft. Drain in a medium-sized bowl (to preserve the hot water) and rinse with cold water on the side. This will make it easier to peel the potatoes with your hands. Set aside. Use the hot water to cook the green peas, just add them and let them sit for 5 minutes or so. Then drain the water.
Using a 12 inch cast iron skillet, turn the heat to medium, add oil and wait until it’s hot enough to add your onions. Cook and stir for 3-5 minutes. Add the mushrooms, cook and stir for another 3 minutes then add the Earthbound Farm Cauliflower Medley Riced Veggies and cook and stir for another 5 minutes. If the mixture starts to get stuck add in 2 tbsp of vegetable broth. At this time add all your dry seasonings and the rest of the vegetable broth. Cook and stir for another 5 minutes. Add green peas, mix well, turn off the heat, and cover.
Add all of the “Pie Top” ingredients in a bowl and mash thoroughly. Make sure there are no large potato chunks. Uncover the iron skillet and add the mashed potatoes on top. Spread evenly with a silicone spatula.
Cook on the top rack of the oven for 20 minutes or until it gets golden. Serve and top it with cilantro or parsley. Enjoy!