Crown Chakra Shepard’s Pie with Cauliflower Mash
This hearty and cozy fall dish will warm you up after a fun family hike a day of leaf peeping! You can make it up in the morning before you head out for the day and pop it in the oven while you water your mums and make up a side salad.
Servings Prep Time
6Servings 30minutes
Cook Time Passive Time
45minutes 20minutes
Servings Prep Time
6Servings 30minutes
Cook Time Passive Time
45minutes 20minutes
Ingredients
Instructions
  1. Peel and cut potatoes and cut cauliflower into chunks. Place in large pot to boil. Don’t forget to sprinkle a dash of salt. Boil until fork can easily penetrate.
  2. While potatoes are boiling, chop onion and sauté in butter or olive oil for about 3-4 mins or until translucent. Set aside.
  3. Cook burger and then mix with onions.
  4. Saute mushrooms in coconut oil or avocado oil on high heat until golden brown on both sides. Add to meat and onions, then place in 8×8 or 9×11 glass baking dish.
  5. Once potatoes are done, add stick of butter, splash nut milk, salt and pepper to taste, and mash.
  6. Cover burger with frozen peas, top peas with purple cauliflower mash.
  7. Serve with side salad or on a bed of arugula and enjoy!
  8. Don’t forget to sit down, say grace and chew each bite 20 times.
  9. Bake in 350 degree oven for 45 minutes.