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Vegan Shepherd’s Pie with Mashed Cauliflower
12 ounces soyrizo (or other faux meat)
14 ounces Beyond Sausage (or other faux meat)
4 cups mixed veggies (I used a combination of frozen corn, peas, lima beans)
1 med-large head cauliflower – cut into florets
2 medium red potatoes (optional)
8 oz mushrooms – sliced
1 leek – white part sliced
1/4 onion – diced
vegan butter (2-4 TBS)
vegan milk (1/4 cup or more)
Heat the oven to 350 degrees.
Boil the cauliflower & potatoes (if using) until soft. Drain & set aside.
Heat a TBS or so of vegan butter (or other oil) and saute mushrooms & onion until both are browned & soft. Set aside.
Melt a TBS or so of vegan butter (or other oil) and saute the leek until soft. Set aside.
Saute the faux meats together until heated all the way through (primarily to cook the Beyond Sausage & drain some grease). If you are using other meats than Beyond sausage – there is no reason to precook them.
Mix the faux meat with the mushrooms & onion.
Mash the cauliflower & potato mix with the leeks & about 1/4 cup of vegan milk & 2 TBS or more of vegan butter. Season with S&P.
Assemble the shepherd’s pie by putting the faux meat mix on the bottom of a casserole pan (I divided mine between two smaller pans (see above). Top with whatever veggies you are using & then top with the mashed cauliflower.
Bake for about 30 minutes or until heated through. Serve! I plated mine as double-decker stacks so it looked prettier & more substantial.