Shepherds Pie Topped with Cauliflower Purée

Shepherd's pie was always my favorite kind of meal. I love the stew veggies and the purée on top. It is such a comforting meal that you can make ahead of time. Honestly, it tastes even better the next day. The flavors blend and soak into the veggies and the TVP. Even if you have guests that are not vegan, they won't know it's not ground meat because the texture is so similar!

Fresh ingredients are key. I always like to use good quality ingredients that help create a successful dish. The spin here to cut calories and add more veggies is to use cauliflower instead of potatoes. It's a perfect combination, as well as flavorful and so creamy! You'll love this dish. It's also gluten free which feels less heavier after you eat it!

Give it a try and see for yourself.



Cauliflower, 2 LB / 907 g

1 tablespoon olive oil

1 teaspoon old bay seasoning

1 leek, chopped (about 1 cup)

2 garlic cloves, minced

1 cup TVP, soaked in 1 cup boiling water, salt, pepper 

1 carrot, cubed

1 cup peas, frozen and thawed

1 cup corn, frozen and thawed

1 cup pinto bean, soaked overnight

3 celery stalks, cubed

1 can organic diced tomatoes 14.5 oz / 411 g

1 tablespoon olive oil



1 tablespoon old bay seasoning

1 tablespoon tomato paste 

2 cup boiling water



Heat oven to 350 F°

Cook the cauliflower in water with some salt until tender. Drain, and blend the cauliflower with a hand blender, until creamy. Set aside.

In a cast iron skillet, add olive oil, leeks and garlic, salt and pepper. Sauté on medium heat for about 10 minutes. Then add TVP, carrots, peas, corn, pinto bean, celery stalk, tomatoes, old bay seasoning. Saute for about 10-15 minutes on medium heat, and then add tomato paste and boiling water. Bring to a boil then lower the heat to low and cook for about 1/2 an hour.  

Then, top the dish with the cauliflower Purée, cover with a lid and bake in the oven for about 45 minutes to an hour.

Serve warm.