Shepherd’s Pie is a classic British dish which is full of hearty flavors and root vegetables. The use of cauliflower here in place of the standard, starchy white potatoes packs a more nutritious and less sugar-laden punch, and is filling enough for even your most robust appetites!
Top Layer Ingredients:
- 1 1/2 cup macadamia nuts, soaked and drained
- 1 12/ cup cauliflower, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic, minced
- 1 tsp. extra virgin olive oil
- 1 tsp. Himalayan or sea salt
- Cracked black pepper, pinch
- Nut milk or filtered water, as needed to blend
Top Layer Instructions:
Process nuts in high-speed blender. Add cauliflower and blend until smooth. Add remaining ingredients except nut milk or filtered water and continue to blend, adding the liquid as needed to reach desired consistency.
Bottom Layer Ingredients:
- 1 cup Portobello mushroom, diced (scrape out the inside of the cap before dicing)
- 1/3 cup green peas
- 1/3 carrot, small dice
- 1/4 cup yellow onion, diced
- 1 tbs. celery, diced
- 2 tbs olive oil
- 1/3 tsp. garlic, minced
- Himalayan or sea salt, to taste
- Cracked back pepper, to taste
- 1.2 cup Roma tomatoes, seeded and diced
- 1/3 cup sundried tomatoes, soaked and drained
- 1/2 cup soak water from above tomatoes
- 1 tbs. parsley, chopped
- 1 tsp. nama shoyu or tamari
- 1/2 tsp. fresh thyme leaves
- 1/4 tsp. dried marjoram
- 1/8 tsp paprika
Bottom Layer Instructions:
Mix mushrooms, carrots, peas, yellow onions, celery and garlic with the olive oil until evenly coated. Season with salt and pepper. Place mix in a dehydrator at 105°F for approx. 5 hrs or until carrots are softened.
Process remaining ingredients in a high-speed blender or food processor until well-mixed to form a sauce. Add dehydrated vegetable mix to sauce and stir by hand.
In a small casserole dish, spread the sauce and vegetable mixture evenly. Top with the mash mixture, either raking the surface with a fork to create texture or pipe the mash on top of the bottom layer with a piping bag. Place finished dish in a dehydrator at 105°F until warmed through before serving. Garnish with paprika or chopped parsley.