Vegan Low Carb Shepperd's Pie

When I am training for a race it helps me to stay on track if I prepare all my meals for the week ahead of time.  Anything I can cook or bake in bulk, then freeze and heat up at work or when I get home is a huge way to save time.

The major variation here is that I am not going to use mashed potatoes, instead I use mashed cauliflower.

Mashed Cauliflower Ingredients:
2x bags of frozen cauliflower
Garlic Powder to taste
Tofutti Better Than Sour Cream 6 tablespoons
8 tablespoons hot water
Salt and Pepper to taste

Boil florets until tender, pat dry but do not let them cool down.

In food processor blend cauliflower, Tofutti, hot water until smooth.  Trick: put the Toffuti and water in first, then the cauliflower unlike in this picture.  The blend of the water and faux sour cream helps to pull the cauliflower down near the blades so you get better blending.

Continue to blend with garlic powder, salt and pepper to taste.
Set Aside

Shepperd's Pie Filling
1 bag Boca Crumbles
1 bag frozen peas and carrots
1 bag frozen chopped onions

Over low-medium heat saute onions then add Boca crumbles until browned and cooked through.  Add frozen peas and carrots to mixture and stir.  Do not cook carrots and peas through or they will get extra soggy at the end.
Please mixture in the bottom of a baking dish 1/2 way up. 
Smooth over mashed cauliflower over filling. Sprinkle cauliflower with paprika or other garnish if wanted.

Place in 400*F oven for 40 minutes or until slightly browned on top.    

A nice lower carb option with a nice mix of protein and veggies!  Enjoy!