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Vegetarian Shepherds Pie with Mashed Cauliflower

Roasted marinated vegetables topped with mashed cauliflower are the perfect dinner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Servings: 4 -6 servings
Author: Stephanie


  • Combination of yellow squash mushrooms, grape tomatoes, Brussel sprouts, carrots, and red onion marinated.*
  • Marinade
  • 4-5 cloves garlic crushed & chopped
  • ¾ cup olive oil
  • ¾ cup red wine vinegar
  • ½ cup Braggs Liquid Aminos**
  • 1 tsp. minced onion flakes
  • 1 tsp. oregano
  • 1 tsp. basil
  • ½ tsp. garlic powder
  • ½ tsp. fennel seeds
  • 1 16 ounce bag frozen cauliflower florets could use fresh
  • 1 tbsp. butter
  • 2 ounces cream cheese
  • 1/2 tsp. garlic powder
  • salt & pepper to taste
  • 1 cup cheddar cheese shredded I used white sharp cheddar


  • Preheat oven 400 degrees
  • Place marinated veggies on large baking sheet and roast 15 minutes. Remove from oven and place in bottom of casserole pan.
  • Meanwhile bring large pot of lightly salted water to a boil. Add cauliflower and cook until tender about 8-10 minutes. Drain well. Add butter, cream cheese, garlic powder, salt & pepper and mash with potato masher. Top the veggies with the mashed cauliflower and then shredded cheese.
  • Bake 30 minutes


*you could actually use any veggies you have on hand but I would recommend marinating them at least a couple hours. After you roast veggies chop them into bite size pieces.
**could use soy sauce as substitute