In a large pot 2/3 filled with water, add the cauliflower florets cook until fork tender approx 15 mins. Drain and add olive oil, butter, milk, salt and pepper. Mash well until it's smooth and creamy.
This plant-based shepherd’s pie will not disappoint you. The robust cremini mushrooms stand out with their earthy meaty texture, the fusion of red wine, garlic and fresh herbs gives a superb aroma and adds richness to the pie. A great idea to add mashed cauliflower to put a lid on it. Yum! and packed with nutrients.