My Ultimate Vegetarian Shepherd’s Pie

Preheat oven to 450 F.

Add the potatoes and whole cloves of garlic into a large saucepan and fill halfway with water. Cover and bring to a boil, then uncover and reduce to a simmer. Cook until potatoes are nearly tender, about 12-15 minutes. Add cauliflower (be sure it is thawed so it doesn’t bring down the temperature of the water). When potatoes are tender when pierced with a fork, pour the vegetables into a large colander to drain.

Transfer drained vegetables to a large mixing bowl, and mash to a puree using a potato masher. Add the olive oil, 1 cup of the shredded cheddar and season thoroughly with salt and pepper. Stir until mixture is well combined and cheese has completely melted. Set aside.

Meanwhile, as potatoes are boiling, start making the filling. Heat the olive oil in a deep sauté pan over medium-high heat. Add the minced garlic, onion, carrots, and parsnips, and cook until softened, about 7-9 minutes. Add mushrooms, thyme, cinnamon and tomato paste, and season with salt and pepper. Stir until well combined. Add red wine and cook until liquid has reduced, about 2 minutes. Add black beans and corn, stir until well combined, and season to taste with salt and pepper.

Remove black bean mixture from heat and transfer to a large casserole dish (I used a 9×12 dish). Use a spoon to spread mixture smoothly and evenly across the bottom of the dish. Top with the potato mixture, again spreading smoothly and evenly across the dish. Top with remaining ⅓ cup shredded cheddar.

Bake until crust begins to turn golden, about 10-15 minutes. Serve.