Gluten Free/ Paleo/ Vegan/ Vegetarian

Cauliflower & Leek Topped Vegetable Pie

This is my take on the British dish, cottage pie, but has no potato and meat.  Cauliflower is used as the mashed topping.

Vegetable pie

  You could make this vegan by leaving out the cheese in the topping.  Another spin on this is to use a minced meat (beef or chicken perhaps) in the sauce too if you wish.    I made the bottom spicy as I liked the combination of the spicy vegetables with the creamy, cheesy topping.  Omit this is you want.  Go crazy, have a play around with it and enjoy the mashed cauliflower! 

In terms of time, it is best to cook the cauliflower and leeks first.  Whilst they are cooking, start the bottom layer.  Then you can start the mashing of the cooked cauliflower whilst the bottom layer bubbles nicely on the stove.   That’s what I love about cooking…the timing!  Can be down to a perfect art and is the ballet of the kitchen!

 

Vegetable Pie

 

Cauliflower & Leek Topped Vegetable Pie
Serves 2
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Ingredients
  1. 1 cauliflower, trimmed and cut into florets
  2. 2 large leeks, washed and thinly sliced
  3. 1/2 cup grated Parmesan cheese (omit for a vegan version)
  4. 1 eggplant (aubergine), cut into 2 cm pieces
  5. 3 red peppers, de-seeded and chopped
  6. 1 onion, peeled and chopped
  7. 1 clove garlic, peeled and chopped
  8. 1 tin chopped tomatoes
  9. 1 tbslspn thyme
  10. 1 tblspn oregano
  11. 1 tblspn dried parsley
  12. 1 tspn chilli powder
  13. 1/4 tspn salt
  14. 1/4 tspn pepper
  15. 2 -3 tblspn coconut oil
Instructions
  1. Place the cauliflower into a saucepan of water. Bring to the boil and simmer for 15 minutes until cooked. Drain.
  2. Place the leeks into another saucepan of water. Bring to the boil and simmer for 10-12 minutes until soft. Drain.
  3. Heat the oil in a large saucepan and add the onion and garlic. Cook for 3 minutes on a medium heat until soft.
  4. Add the eggplant, stirring until it is brown and cooked through. You may need to add more oil as eggplant soaks up the oil like a dry sponge!
  5. Add the peppers and cook for a further 5 minutes.
  6. Add the chilli powder and tin tomatoes. Bring to the boil, cover and simmer for 15 minutes.
  7. Mash drained cauliflower and add in the Parmesan cheese (if required). Add the salt, pepper, thyme and oregano and mix thoroughly.
  8. Add in the leeks and mix well.
  9. Pre-heat the oven to 180C/350F degrees.
  10. Place the tomato and vegetable mixture in a casserole dish. Spread over evenly.
  11. Place the cauliflower mixture on top of the vegetable mixture and spread out with a fork. Sprinkle cheese on top if you wish.
  12. Bake in the oven for 30 minutes.
  13. Eat and enjoy!
Notes
  1. Nutritional Info per quarter pie - 167 Calories, 5g Fat, 9g Protein, 25g Total Carbs, 8g Fibre, 17g Net Carbs
Divalicious Recipes http://divaliciousrecipes.com/

Vegetable pie

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    March 20, 2017 at 1:45 pm

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