Authorchef-Julia.com
DifficultyBeginner

This whole food plant based no oil version of shepherd's pie is so positively dreamy. The dark greens and rich topping combine to create fantastic flavor.

Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
Topping Ingredients
 1 head cauliflower, cut into florets (1.5 pounds)
 ½ cup raw nuts such as cashews, pine nuts, macadamia
 ½ cup water
 2 tbsp nutritional yeast (Sari brand)
 ½ tsp kosher salt (optional)
Filling Ingredients
 1 large leek, sliced into 1/4 inch slices
 ½ head green cabbage, cut into 1/2 inch slices
 1 bunch Lacinato kale, stems removed and sliced
 2 tbsp vegetable stock
 2 tbsp tamari
 2 tsp arrowroot powder
 2 tsp water
Directions
1

Topping:
In a steamer pot, bring 2 inches of water to a boil. Place the cut cauliflower florets in the inner steam container. Steam for 12 minutes, or until cooked through but not falling apart. Set aside. Put the drained nuts in a high speed blender with 1/2 cup water to make a cream sauce. Set aside.
I prefer to make the cauliflower topping in a food processor instead of a high speed blender, but you can make it all in a high speed blender if you like.
In the food processor, add the cauliflower, the nut cream, nutritional yeast and salt. Process until it's a smooth mixture. Set aside
Filling:
Heat a 12 inch skillet over medium high heat. Add the leeks and cook for 2-3 minutes. Add the 2 tablespoons of vegetable stock. Add the cabbage and the salt and cook for 2 more minutes, or until the cabbage is starting to soften. Add the kale and cover for 2-3 minutes, until the kale is slightly tender. Add the mirin and Tamari and stir. Mix the arrowroot powder with the water and add to the vegetables. Mix together. Place the vegetable mixture in a 9 inch pie pan or 8 inch square pan. Top with the cauliflower mixture. Bake at 375 degrees, convection setting if available, for 30 minutes. The top should become lightly browned. If it doesn't, place the pie under the broiler for a few minutes. Keeps in the fridge for 3 days.

Filling Directions

Ingredients

Topping Ingredients
 1 head cauliflower, cut into florets (1.5 pounds)
 ½ cup raw nuts such as cashews, pine nuts, macadamia
 ½ cup water
 2 tbsp nutritional yeast (Sari brand)
 ½ tsp kosher salt (optional)
Filling Ingredients
 1 large leek, sliced into 1/4 inch slices
 ½ head green cabbage, cut into 1/2 inch slices
 1 bunch Lacinato kale, stems removed and sliced
 2 tbsp vegetable stock
 2 tbsp tamari
 2 tsp arrowroot powder
 2 tsp water

Directions

Directions
1

Topping:
In a steamer pot, bring 2 inches of water to a boil. Place the cut cauliflower florets in the inner steam container. Steam for 12 minutes, or until cooked through but not falling apart. Set aside. Put the drained nuts in a high speed blender with 1/2 cup water to make a cream sauce. Set aside.
I prefer to make the cauliflower topping in a food processor instead of a high speed blender, but you can make it all in a high speed blender if you like.
In the food processor, add the cauliflower, the nut cream, nutritional yeast and salt. Process until it's a smooth mixture. Set aside
Filling:
Heat a 12 inch skillet over medium high heat. Add the leeks and cook for 2-3 minutes. Add the 2 tablespoons of vegetable stock. Add the cabbage and the salt and cook for 2 more minutes, or until the cabbage is starting to soften. Add the kale and cover for 2-3 minutes, until the kale is slightly tender. Add the mirin and Tamari and stir. Mix the arrowroot powder with the water and add to the vegetables. Mix together. Place the vegetable mixture in a 9 inch pie pan or 8 inch square pan. Top with the cauliflower mixture. Bake at 375 degrees, convection setting if available, for 30 minutes. The top should become lightly browned. If it doesn't, place the pie under the broiler for a few minutes. Keeps in the fridge for 3 days.

Filling Directions
Shepherd’s Pie with Cauliflower Topping
Please follow and like us:
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *