All the elements of the shepard’s pie except on a plate. Add any sauce of your choosing and/or serve with peas.
This dish is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of Dietary Fiber, Vitamin K, Vitamin B6, Pantothenic Acid, Manganese and Selenium, and a very good source of Vitamin A, Vitamin C and Copper.
10oz (300g) potatoes
10oz (300g) cauliflower
10oz (300g) mushrooms
¼ cup water
1Pulse blend cauliflower, then mushrooms and walnuts using a food processor. You can also chop them up manually to resemble mince.
2Add ground cauliflower, mushrooms, walnuts and ¼ cup water to a large pan. Add any spices you prefer and mix well. Suggested: 1 teaspoon smoked paprika, ½ teaspoon cumin, ⅛ teaspoon black pepper. Cover the pan with a lid and saute for 10 minutes at medium-high heat. Stir occasionally.
3In the meantime, peel carrots and potatoes and steam or boil for 20 minutes until soft - a fork should be able to easily pass through either.
4Mash potatoes and carrots separately. Serve on a bowl alongside mince. Sprinkle with cheese and garnish with fresh parsley.