Vegan Mushroom Shepherd’s Pie Recipe | Samsung Food App

Ingredients

• 1 medium russet potato, peeled and cut into 2-inch chunks
• 1/2 head cauliflower, cut into florets
• 6 cloves garlic, peeled, divided
• 1 tablespoon olive oil
• 8 ounces (225g) silken tofu, drained
• Salt and pepper, to taste
• 1/2 ounces (14g) dried porcini mushrooms
• 1 1/2 pounds (680g) mushrooms, trimmed
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 onion, peeled and chopped
• 1 bunch Swiss chard, stems and leaves chopped and separated
• 2 cloves garlic, peeled and minced
• 1 cup (75g) cooked lentils
• 1 teaspoon fresh thyme leaves