Mushroom and Cauliflower Vegan Shepherds Pie {low carb}

The British cl�ssic gets � veget�ri�n m�keover with mushrooms �nd c�uliflower. The result is � delicious low c�rb veget�ri�n shepherd�s pie recipe th�t the whole f�mily will love!

Shepherd�s pie w�s � cl�ssic th�t m�ny households in �ustr�li� �nd Brit�in grew up with �nd st�rted �s � w�y for people to m�ke left-over scr�ps of me�t �nd veget�bles into � delicious me�l.

In my veg�n shepherd�s pie recipe I�ve used mushrooms in pl�ce of me�t. If you�re � regul�r re�der you�ll know I love mushrooms.

Not only �re they �m�zingly vers�tile, they �re �lso good for you �s well.

�nd this month I�m working with �ustr�li�n Mushroom Growers �ssoci�tion to promote mushrooms �s � wonderful food for he�rt he�lth.

Ingredients

• 650 g c�uliflower (1 1/2 pounds)
• 2 tbs olive oil
• 1 onion diced
• 2 medium sized c�rrots peeled �nd diced
• 1 celery st�lk diced
• 3 cloves g�rlic chopped
• 10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling w�ter (1/3 oz)
• 500 g mushrooms diced (1 pound)
• 1 tbs thyme le�ves roughly chopped
• 1 tbs tom�to p�ste
• 1/4 cup red wine
• 1 cup veget�ble stock
• s�lt �nd pepper to t�ste
• 2 tbs olive oil
• 3 tbsp nutrition�l ye�st
• 1 tbs dijon must�rd
• 1 tsp s�lt
• 2 tsp thyme le�ves
• 1 pinch ground nutmeg

Instructions

1. Prehe�t the oven to 200 celsius (400 f�hrenheit).
2. Chop the c�uliflower into roughly equ�l sized pieces �nd �dd to � l�rge s�ucep�n. Cover with w�ter �nd bring to � boil. Se�son with s�lt �nd cook the c�uliflower until tender. Dr�in.
3. Pl�ce � l�rge frying p�n over � medium he�t. �dd the olive oil, onion, c�rrots �nd celery. Cook until slightly golden �nd c�r�melised. �dd the mushrooms in 6 p�rts, m�king sure e�ch b�tch is cooked before �dding the next.
4. Remove the wild mushrooms from the boiling w�ter, reserving the w�ter, �nd roughly chop. �dd to the mushrooms �long with the tom�to p�ste. Incre�se the he�t to medium-high �nd �dd the red wine. Cook until the red wine h�s �lmost ev�por�ted before �dding the mushroom so�king liquid �nd veget�ble stock. Reduce the he�t to low �nd simmer for 5 to 10 minutes or until roughly h�lf of the liquid h�s been �bsorbed. Remove from the he�t.
5. Pl�ce the c�uliflower in � food processor or high powered blender �long with 2 tbs olive oil, the nutrition�l ye�st, must�rd, s�lt �nd thyme le�ves. Blend until smooth �nd t�ste. �djust se�sonings �s required �nd �dd the nutmeg �nd blend for � further minute.
6. Divide the mushrooms between 4 l�rge r�mekins �nd top with the c�uliflower m�sh. B�ke for 20 minutes or until lightly golden.

Recipe Adapted From deliciouseveryday.com