Vegan Shepherd’s Pie

Ingredients

Cauliflower Topping

• 6 cups riced cauliflower (about 1 pound)
• 1/2 cup vegan cream cheese
• 1/2 teaspoon each kosher salt & ground black pepper

Filling

• 1 pound refrigerated plant-based ground protein
• 1 onion, chopped
• 4 cups assorted vegetables such as bell peppers, cremini mushrooms, eggplant, summer squash or zucchini, cut into bite-size pieces
• 1 jar (24 ounces) Bertolli^® Organic Marinara Sauce
• 1 tablespoon finely chopped fresh parsley, chives or basil