Shepherd's pie was a great that numerous families in Australia and Britain grew up with and began as a route for individuals to make left-over pieces of meat and vegetables into a flavorful feast.
As with such a significant number of laborer dishes, it is difficult to beat as far as flavor.
In my vegetarian shepherd's pie formula I've utilized mushrooms instead of meat. In case you're a customary peruser you'll realize I cherish mushrooms.
Not exclusively are they incredibly flexible, they are beneficial for you too.
Ingredients :
- 650 g cauliflower (1 1/2 pounds)
- 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 (1/3 oz)
- 500 g mushrooms diced (1 pound)
- 1 tbs thyme leaves roughly chopped
- 1 tbs tomato paste
- 1/4 cup red wine
- 1 cup vegetable stock
- salt and pepper to taste
- 2 tbs olive oil
- 3 tbsp nutritional yeast
- 1 tbs dijon mustard
- 1 tsp salt
- 2 tsp thyme leaves
- 1 pinch ground nutmeg
Instructions :
- Preheat the oven to 200 celsius (400 fahrenheit).
- 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.
- 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.