Vegetarian Shepards Pie

Tracey's Vegetarian Shepards Pie
My vegetarian shepherd's pie is both comforting and delicious!
I love to cook and since going meatless a few months ago I've become very creative in the kitchen.  Recreating some family favorites, vegetarian style.
What you'll need:
1 onion (chopped)
3 carrots (chopped)
2 cloves garlic (minced)
1 Tbl. olive oil
1 container fresh mushrooms
1 can of low sodium lentil soup (drained and rinsed)
1 (32 oz)  organic vegetable stock (or any vegetable stock)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
2 bags of any meatless crumbles
2 bags of riced cauliflower
1 cup almond milk
 Filling:
1 onion (chopped)
3 carrots (chopped)
2 cloves garlic (minced)
1 Tbl. olive oil
1 container fresh mushrooms
1 can of low sodium lentil soup (drained and rinsed)
1 (32 oz)  organic vegetable stock (or any vegetable stock)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
2 bags of any meatless crumbles
  1. In a large saucepan over medium heat, sauté onions, mushrooms, carrots and garlic in 1 Tbsp olive oil, adjust if altering batch size until lightly browned and caramelized - about 5 minutes.

  2. Add salt and pepper. Then add lentil soup, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer.  Cooking for 5 mins
  3. Then add meatless meat crumbles, stir, and cover to meld the flavors together.
  4. Cover and cook for 5 min
  5. Taste and adjust seasonings as needed.
The Topping
1. Add 2 bags of defrosted riced cauliflower to a hot pan, along with 1/2 cup of vegetable stock.  Cover and cook till soft.
2.  Once cooked add 1 cup of almond milk and mix.
3.  using a hand mixer puree cauliflower till well blended. 
Finishing it off
Add filling to a 9x12 casserole dish.  Add cauliflower mashed to top and place in a 400 degree preheated oven for 15 min
If you want to crisp the top turn the oven to broil for 3 mins.