Vegan Cauliflower Shepards Pie
  • 1 Sweet Potato (quartered)
  • 1 cup Cauliflower (riced)
  • 3 Tablespoons Butter flavoured Coconut Oil
  • ½ medium onion, chopped (about 1 cup)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 pack Cauli Crumble
  • 1 tbsp Worcestershire sauce
  • Salt, pepper, other seasonings of choice
  1. Boil the Sweet Potato & Cauliflower: Place the peeled and quartered potato & cauliflower in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  2. Sauté vegetables: While the potato & cauliflower is cooking, Oil a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  3. Add the Cauli Crumble, then Worcestershire sauce.
  4. Cook uncovered for 5-7 minutes
  5. Mash the cooked potatoes & cauliflower: Mash with a fork or potato masher, coconut oil, and season with salt and pepper to taste.
  6. Layer the veggie mixture and mash in a casserole dish: Preheat oven to 400°F.
  7. Spread the mashed potatoes over the top of the veggie mix.
  8. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Recipe by Big Mountain Foods at