Fauxtato Shepherdless Pie
This pie delivers all the punch of the classic version, without the meat and carbs. The rich filling is topped with a creamy and cheesy mashed “fauxtato” topping. For a decorative effect, pipe dollops of the mashed “fauxtatoes” on top before cooking.
Equipment
Ingredients
For Topping
- ½ small head cauliflower cut into florets
- 1 small parsnip peeled and diced
- ¾ tablespoon avocado oil
- ¼ cup nondairy shredded Cheddar
- 1 ½ tablespoons almond milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For Filling
- 2 teaspoons avocado oil
- 1 cup plant based mince
- ½ small brown onion peeled and diced
- 2 cloves garlic peeled and minced
- 1 medium carrot peeled and diced
- ¼ cup seeded and diced green capsicum
- 1 small stalk celery diced
- ⅔ cup no-sugar-added tomato sauce
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
To make Topping:
- Add cauliflower and parsnip to a medium pot of salted boiling water over high heat for 7 minutes until fork-tender.
- Drain cauliflower and parsnip and transfer to a medium bowl.
- Add avocado oil, Cheddar, almond milk, salt and pepper.
- Mash until smooth.
To make Filling:
- While cauliflower and parsnips are cooking, add avocado oil to a large frying pan over medium-high heat.
- Toss in plant based mince, onion, garlic, carrot, capsicum and celery and cook for 4 minutes until vegetables are tender.
- Add tomato sauce, rosemary, thyme, salt and black pepper.
- Set aside.
To assemble:
- Preheat air fryer at 180°C for 3 minutes.
- Spoon filling into a round cake barrel lightly greased with olive oil.
- Top with topping.
- Using the tines of a fork, run shallow lines in the top of the cauliflower for a decorative touch.
- Cook for 12 minutes.
- Remove barrel from air fryer and let rest for 10 minutes in barrel, then serve warm.