Description
It’s gluten, grain, and dairy free and totally Whole30 approved. This reinvented vegetarian Shepherd’s pie is topped with a sweet potato mash and still so cozy and comforting.
Ingredients
Scale
- 1 Cup Walnuts (105g)
- 1 Lb White Sweet potato (orange works too!)
- 1 tsp Sea salt (divided)
- 8 tsp Ghee (divided (or vegan butter))
- 2 Large carrots (Diced (about 1 cup)*)
- 1/2 Large onion (diced)
- 3 Cups Cauliflower florets (270g)
- 2 tsp Fresh garlic (minced)
- Pepper
- 1/2 Cup Reduced-sodium beef or veggie broth
- 2 Tbsp Tomato paste
- 1/4 tsp Ground thyme
- Fresh parsley (for garnish)
Instructions
- Pre-heat your oven to 375 and spread the walnuts out on a small baking sheet. Bake until golden brown and toasted, about 6-7 minutes. Set aside and increase the oven temperature to 400 degrees.
- Peel and roughly chop the potato and add them into a large pot. Cover with at least 1 inch of water, as well as 1/2 tsp of the sea salt. Bring to a boil on high heat. Once boiling, reduce the heat to medium-high, to keep a steady boil, and cook until fork tender. This takes about 15-20 minutes. Once cooked, drain and set aside.
- While the potatoes cook, heat 4 tsp of the Ghee in a large, non-stick pan on medium-high heat. Add in the carrots and onion and cook until they begin to soften, about 5-7 minutes.
- While the veggies cook, place the toasted walnuts and raw cauliflower in a large food processor and pulse until broken down and it resembles the size of ground beef.
- Add the cauliflower/walnut mixture, the garlic, the remaining 1/2 tsp of salt and a pinch of pepper into the pot and cook until the cauliflower begins to soften, only about 3 minutes.
- Reduce the heat to medium and add in the broth, paste and ground thyme. Cook, uncovered, until all the liquid is absorbed, about 8-10 minutes. Transfer to an 8×8 inch baking pan, really pressing it into the pan.
- Place the potatoes in a large bowl and add the remaining 4 tsp of Ghee, as well as salt and pepper, to taste. Use a potato masher to mash until smooth and creamy. Gently spread over top of the veggie mixture, leaving the top a little uneven so the potatoes brown.
- Bake until the potatoes have lightly browned, about 35-40 minutes.
- Let stand for 5 minutes to cool, and the garnish with fresh parsley and DEVOUR!
Notes
*I use my 3 cup food processor to chop the veggies – huge time saver!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main, Side