Vegetarian Shepherds Pie

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

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.

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“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
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“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
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“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

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