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| Vegan Shepherds Pìe |
Ìngredìents
- 650 g caulìflower (1 1/2 pounds)
- 2 tbs olìve oìl
- 1 onìon dìced
- 2 medìum sìzed carrots peeled and dìced
- 1 celery stalk dìced
- 3 cloves garlìc chopped
- 10 g drìed wìld mushrooms reconstìtuted ìn 2 1/2 tbs boìlìng water (1/3 oz)
- 500 g mushrooms dìced (1 pound)
- 1 tbs thyme leaves roughly chopped
- 1 tbs tomato paste
- 1/4 cup red wìne
- 1 cup vegetable stock
- salt and pepper to taste
- 2 tbs olìve oìl
Ìnstructìons
- Preheat the oven to 200 celsìus (400 fahrenheìt).
- Chop the caulìflower ìnto roughly equal sìzed pìeces and add to a large saucepan. Cover wìth water and brìng to a boìl. Season wìth salt and cook the caulìflower untìl tender. Draìn.
- Place a large fryìng pan over a medìum heat. Add the olìve oìl, onìon, carrots and celery. Cook untìl slìghtly golden and caramelìsed. Add the mushrooms ìn 6 parts, makìng sure each batch ìs cooked before addìng the next.
- Remove the wìld mushrooms from the boìlìng water, reservìng the water, and roughly chop. Add to the mushrooms along wìth the tomato paste.
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