Submitted by: Isabel De Los Rios
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 6
This vegetarian shepherd’s pie recipe is a simple yet delicious meatless version of the real thing.
2 1/2 tbsp. extra virgin olive oil
2 clove garlic
1/2 c. onion
1 lrg. tomato
3 c. mixed vegetables
3 c. beans, mixed, your favorite, organic
1 c. vegetable broth
1 tsp. wheat-free soy sauce
1 tsp. black pepper
2 c. cauliflower
Heat oil over medium heat, add minced garlic, and sauté for 2 minutes. Add minced onion and continue sautéing until soft, about 5 minutes. Add chopped tomato and cook for 2 more minutes, stirring frequently. Add stock and finely chopped mixed vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.
Preheat oven to 350°F. Use a little oil to grease pie plate. Mix together vegetable mixture and cooked beans. Arrange mixture in the greased pie plate, and cover with a layer of mashed cauliflower. Garnish. Bake until bubbly, about 30 minutes. Serve hot.
Vegetarians can count this as 1 carb and 1 protein per serving.
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