This is surely the DISH of the season! Learn how to make the best Keto vegan shepherd's pie topped with the creamiest cauliflower mash. The power of PLANTBASED cooking!

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INGREDIENTS
The mash
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1 head of cauliflower
Coconut oil
Olive oil
Sea salt

The pie fillings
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2 onions
2 courgettes
2 carrots
100g Mushrooms
3-4 stalks of celery
4-5 tomatoes
Soy sauce (optional)
Black pepper
Chives to garnish

DIRECTIONS
1. Chop tomatoes in small cubes and cook with some oil till softened. Puree the cooked tomato with a blender or food processor.

2. Poach cauliflower florets in water till tender. Drain water. Mash the cauliflower with a handheld blender or food processor till smooth. Add in coconut oil (or oil of your choice) to make it extra creamy. Season with sea salt.

3. Cut all vegetables in similar size cubes. In a large frying pan, sauté onions till slightly translucent, then add in the rest of the vegetables. Once the vegetables are softened, add in tomato puree and allow to simmer. Season with black pepper and salt. Optionally add a dash of soy sauce.

4. Transfer the cooked vegetables into a pie tray. Spread the cauliflower mash on top. Us a fork to make marking on top. Drizzle with olive oil for extra flavour.

5. Bake in 200-220C (400-425F) preheated oven for 20-30mins till the mash is nice golden brown. Garnish with chopped chives.

Enjoy!

#VeganGlutenFree
#KetoVeganRecipes