Raw "Shepherdʼs Pie" with Mashed "Taters"

This entrée is reminiscent of traditional comfort food. The dehydrator will help the mashed cauliflower “taters” form a crust, similar to that of a cooked shepherdʼs pie. The mushrooms are marinated in olive oil and nama shoyu. The leftover olive oil and nama shoyu may be saved and used as a salad dressing.

Serves: 4Hands-on: 20 minutesTotal: 6 hours 20 minutesDifficulty: Easy

Serves: 4


  • 1 cup portobello mushrooms
  • ½ cup olive oil
  • ½ cup nama shoyu
  • 1 cup macadamia nuts
  • 2 cups cauliflower, chopped
  • ¼ cup olive oil
  • 1 clove garlic
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper powder
  • 2 tsp. nutritional yeast
  • 1 ½ cups chopped tomatoes
  • ½ cup chopped carrots
  • ½ cup chopped onion
  • 1 Tbsp. lemon juice
  • 1 tsp. sweet paprika


  • Chop the portobello mushrooms and place into a large bowl. Marinate them in olive oil and nama shoyu for 3 hours. Use the portobello mushrooms as is, or you may place them in a dehydrator and dehydrate at 110°F for 4 to 8 hours.
  • In a food processor, process the macadamia nuts until smooth. Add in the cauliflower, olive oil, garlic, ½ teaspoon salt, cayenne, and nutritional yeast. Continue processing until smooth. Set aside.
  • Combine the tomatoes, carrots and onion in a large bowl. Sprinkle ½ teaspoon salt and lemon juice onto the chopped vegetables and stir to combine. Stir in the mushrooms.
  • Scoop the vegetable mixture into casserole serving dishes. Spread a layer of the cauliflower mixture on top. Warm in the dehydrator at 145°F for 3 hours.