All Veggie Shepherd's Pie

All Veggie Shepherd's Pie

Ingredients

• 1 portobello mushroom cap, washed and with the stem removed
• 1 cup chopped cauliflower
• 1 medium carrot, chopped
• 1 cup frozen spinach (you can use fresh, obviously)
• 1/2 medium onion, finely diced
• 1/4 cup unsweetened almond milk
• 1 tbsp Earth Balance buttery spread
• salt, pepper, garlic powder, and italian seasoning, to taste
• a few pieces of sun dried tomato (optional)

Steam the cauliflower pieces in water until they are soft and slightly overcooked. Transfer to a food processor and add almond milk, Earth Balance, and a dash each of salt, pepper, and garlic powder. Blend until smooth; set aside. Fill a frying pan with about 3/4 inch of water and cook the portobello cap on high, flipping occasionally. About halfway through frying, add a dash each of salt, pepper, garlic powder, and Italian seasoning. Once most of the water has been absorbed, the portobello should be done. Remove it and set aside. Place carrots, onions, and spinach in the frying pan and steam with water until the spinach is cooked and the carrots are fork tender, seasoning as desired. Top the portobello cap with the vegetables (pour all the leftover liquid from the pan on there too, yum!) and then the mashed cauliflower (you may need to reheat the mushroom and/or cauliflower). Garnish with sun dried tomatoes for an unexpected pop of flavor!