Vegan Shepherd's Pie

Ingredients

• 3 cups Small head cauliflower or riced cauliflower
• 1 cup Walnuts
• 8 oz Cremini or white mushrooms
• 2 tbsp Olive oil
• 1 whole Small onion
• 3 tbsp Low sodium soy sauce
• 1 tsp Vegan worcestershire sauce
• 1 tsp Dried basil
• 1 tsp Onion powder
• 0.5 tsp Garlic powder
• 1 cup Frozen peas
• 1 cup Frozen corn
• 1 batch Vegan mashed potatoes

Instructions

1. Make a batch of vegan mashed potatoes and thaw peas and corn. *(30 min)*
2. Pulse cauliflower florets in food processor to create rice. Transfer 3 cups to large bowl. *(2 min)*
3. Pulse walnuts in food processor until crumbly (don't over-process). Add to bowl. *(1 min)*
4. Pulse mushrooms in food processor until finely chopped. Add to bowl. *(1 min)*
5. Heat oil in large pan over medium heat. Add diced onion and cook 2-3 minutes until translucent. *(3 min)*
6. Add cauliflower, walnuts, mushrooms, soy sauce, worcestershire, and all spices. Stir well. Cook 15-20 minutes, stirring occasionally. Season with salt to taste. *(20 min)*
7. Preheat oven to 400°F. Lightly grease a 9x13 inch casserole dish.
8. Transfer 'meat' mixture to casserole dish and spread evenly. Sprinkle peas and corn on top. *(2 min)*
9. Carefully spread mashed potatoes over the top. Use fork to create texture. Drizzle with a bit of olive oil if desired. *(3 min)*
10. Bake 25 minutes until bubbling. Broil 2 minutes for golden brown top. *(27 min)*