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Cauliflower & Leek Topped Vegetable Pie

Servings: 2
Author: Angela Coleby
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  • 1 cauliflower trimmed and cut into florets
  • 2 large leeks washed and thinly sliced
  • ½ cup grated Parmesan cheese omit for a vegan version
  • 1 eggplant aubergine, cut into 2 cm pieces
  • 3 red peppers de-seeded and chopped
  • 1 onion peeled and chopped
  • 1 clove garlic peeled and chopped
  • 1 tin chopped tomatoes
  • 1 tbslspn thyme
  • 1 tblspn oregano
  • 1 tblspn dried parsley
  • 1 tspn chilli powder
  • ¼ tspn salt
  • ¼ tspn pepper
  • 2 -3 tblspn coconut oil


  • Place the cauliflower into a saucepan of water. Bring to the boil and simmer for 15 minutes until cooked. Drain.
  • Place the leeks into another saucepan of water. Bring to the boil and simmer for 10-12 minutes until soft. Drain.
  • Heat the oil in a large saucepan and add the onion and garlic. Cook for 3 minutes on a medium heat until soft.
  • 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!
  • Add the peppers and cook for a further 5 minutes.
  • Add the chilli powder and tin tomatoes. Bring to the boil, cover and simmer for 15 minutes.
  • Mash drained cauliflower and add in the Parmesan cheese (if required). Add the salt, pepper, thyme and oregano and mix thoroughly.
  • Add in the leeks and mix well.
  • Pre-heat the oven to 180C/350F degrees.
  • Place the tomato and vegetable mixture in a casserole dish. Spread over evenly.
  • Place the cauliflower mixture on top of the vegetable mixture and spread out with a fork. Sprinkle cheese on top if you wish.
  • Bake in the oven for 30 minutes.
  • Eat and enjoy!


Nutritional Info per quarter pie - 167 Calories, 5g Fat, 9g Protein, 25g Total Carbs, 8g Fibre, 17g Net Carbs