• In your Instant Pot on a steamer basket place your rinsed cauliflower and potatoes and steam for 10 minutes. Remember to secure the lid properly.
  
• Remove the potatoes and cauliflower add the butter, nutritional yeast and a little salt if you feel it needs it. Remember salt preference are different in every household.
  
• I used an immersion blender to get a silky mash but you can use whatever you have on hand.
  

Making the Shephard's Pie

• Turn on your oven at 350F to prepare it for the baking of this Shephard'e Pie. Saute your mushrooms for 10 minutes on medium on your stovetop with 1/2 cup of water.
  
• Once they release their moisture add your Soyrizo or seasonings if you are soy free and saute another 10 minutes
  
• This is the Soyrizo I used.
  
• Prepare your frozen mixed veggies. If you are short on time let them defrost while they cook and marry with the mushrooms and soyrizo. But try to defrost them prior.
  
• Cook all of your ingredients for another 5 minutes. Taste for salt and add if you need to. In a bowl mix your chickpea flour and 1 cup of water and whisk to make your thickening agent. Once whisked add to the mixtures and saute another 5 minutes.
  
• Butter your baking dish if you don't mind using a little butter. Don't forget to turn on your oven at 350F
  
• Add all of your vegetable mixture.
  
• Top with cheese if desired before adding the mashed potatoes and cauliflower.
  
• Add your mashed cauliflower and potatoes.
  
• Get artsy. Make a pretty presentable design so you can impress your guests. Bake at 350F for 35 minutes. Time may vary based on your oven and where you live so keep an eye on it.
  
• Make sure it's nice and golden.
  
• Here is a side view of this deliciousness.
  
• Cut yourself and your family a slice and enjoy. Or don't give them any. LOL