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Vegan Cauliflower Shepard’s Pie

Ingredients

  • 1 Sweet Potato, quartered
  • 1 cup (250 mL) cauliflower, riced
  • 3 tbsp (45 mL) butter flavoured coconut oil
  • 1/2 medium onion, chopped
  • 1-2 cups (250-500 mL) vegetables, diced carrots, corn, peas
  • 1 pack Cauli Crumble
  • 1 tbsp (15 mL) Worcestershire sauce
  • Salt, pepper, seasonings of choice

Directions

Boil the Sweet Potato & Cauliflower: Place the peeled and quartered potato & cauliflower in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

Sauté vegetables: While the potato & cauliflower is cooking, Oil a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

Add the Cauli Crumble, then Worcestershire sauce.

Cook uncovered for 5-7 minutes.

Mash the cooked potatoes & cauliflower: Mash with a fork or potato masher, coconut oil, and season with salt and pepper to taste.

Layer the veggie mixture and mash in a casserole dish: Preheat oven to 400°F.

Spread the mashed potatoes over the top of the veggie mix.

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

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Related Recipes

Vegan Cauliflower Shepard’s Pie

Ingredients

  • 1 Sweet Potato, quartered
  • 1 cup (250 mL) cauliflower, riced
  • 3 tbsp (45 mL) butter flavoured coconut oil
  • 1/2 medium onion, chopped
  • 1-2 cups (250-500 mL) vegetables, diced carrots, corn, peas
  • 1 pack Cauli Crumble
  • 1 tbsp (15 mL) Worcestershire sauce
  • Salt, pepper, seasonings of choice

Directions

Boil the Sweet Potato & Cauliflower: Place the peeled and quartered potato & cauliflower in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

Sauté vegetables: While the potato & cauliflower is cooking, Oil a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

Add the Cauli Crumble, then Worcestershire sauce.

Cook uncovered for 5-7 minutes.

Mash the cooked potatoes & cauliflower: Mash with a fork or potato masher, coconut oil, and season with salt and pepper to taste.

Layer the veggie mixture and mash in a casserole dish: Preheat oven to 400°F.

Spread the mashed potatoes over the top of the veggie mix.

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.