Raw Health Shepherd’s pie




For the sauce:

240g plum tomatoes
4 tbsp tamari
1 tsp garlic, minced, or dried garlic
1 tsp thyme
1 tsp oregano
2 tbsp Raw Health apple cider vinegar
2 tbsp Raw Health honey
35g Raw Health chia seeds

For the vegetable mix:

140g carrot, grated
90g celery, chopped finely
90g mushrooms, sliced thinly
45g sundried tomatoes in olive oil, drained and chopped finely
90g red pepper, chopped finely
30g sunflower seeds

For the ‘mashed potatoes’:

200g cauliflower florets, approx. half a head of cauliflower
1 tbsp Raw Health apple cider vinegar
2 tbsp nutritional yeast
1 tsp oregano
Salt and black pepper, to taste


Blend all of the ingredients for the sauce in a high-speed blender then set aside for 15 minutes.

Combine all of the ingredients for the vegetables in a mixing bowl, then pour in the sauce and stir. Spoon the mixture into a baking dish.

Blend the cauliflower in a food processor for about 15 seconds, until it resembles couscous. Add the vinegar, nutritional yeast, herbs and season and pulse to combine. Taste for seasoning.

Top the vegetable mix with the cauliflower and then either dehydrate for 5-6 hours or cook at a low temperature in your oven, around 100oC, for 2-3 hours.

Windmill products used in this recipe