Cauliflower Vegan Shepherds Pie

Ingredients
2 tbs olive oil
1 onion diced
2 medium sized carrots peeled and diced
1 celery stalk diced
3 cloves garlic chopped
10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water
500 g mushrooms diced
1 tbs thyme leaves roughly chopped
1 tbs tomato paste
1/4 cup red wine
1 cup vegetable stock
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
1 tbs dijon mustard
2 tsp thyme leaves
1 pinch ground nutmeg
salt

Instructions

  1. Preheat the oven to 200 celsius (400 fahrenheit).
  2. Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
  3. Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
  4. Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
  5. Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
  6. Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.

Read more at www.deliciouseveryday.com

Option 2 with less ingredients but also very tasty:

Ingredients
2 tbs olive oil
250gr onion diced
3 cloves garlic chopped
500 g mushrooms diced
1 cup vegetable stock
2 smoked paprika
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
salt

Vegetarian option: for the Mush instead of olive oil add ghi and 20gr parmesan cheese.

Instructions: as described  in the original recipe (1st option)