This delicious and filling vegetarian shepherd’s pie recipe will even please the meat and potato lovers in your life!

2 pounds yellow potatoes, cut in chunks
Florets from one head cauliflower
1/4 cup raw sunflower seeds
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1 onion, chopped
2 cloves garlic, minced
1/2 pound cremini mushrooms, chopped
2 carrots, sliced
2 celery stalked, sliced
1 bunch collard greens, chopped
3 tablespoons Kirkland No-Salt Seasoning or other no-salt seasoning
1 6-ounce can tomato paste
2 cups cooked kidney beans
2 cups frozen corn
1 teaspoon paprika
2 tablespoons vegetarian Worcestershire sauce
Sea salt

Preheat oven to 350 F and bring a large pot of water to a boil. Add potatoes and cook until tender. Drain and set aside.

Steam cauliflower until tender, then set aside, reserving steam water.

In a large pot, add 1/2 cup water, raw vegetables, and no-salt seasoning. Cook over medium-heat until vegetables are tender, adding more water if needed to keep from sticking.

Add remaining ingredients. Salt to taste and transfer to a casserole dish.

Blend cauliflower with 1/2 cup steam water, seeds, onion powder, and garlic powder. Salt to taste. Add more liquid if needed.

Mash blended cauliflower with potatoes.

Carefully lay the mashed potato mixture over the cooked vegetables. Sprinkle with paprika. Bake at 350 F for 15 minutes.