Cauliflower & Leek Topped Vegetable Pie
Course: Main Course
Cuisine: Vegetarian
Keyword: Low carb cauliflower recipes
Prep Time: 21 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 51 minutes minutes
Servings: 6 servings
Calories: 189kcal
Author: Angela Coleby
This vegetarian shepherd's pie offers a delightful twist by replacing the traditional mashed potato topping with a flavorful and creamy cauliflower and leek mash. The savory mushroom filling provides a rich and hearty base, creating a comforting dish perfect for any occasion.
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Pie Topping
- 1 medium cauliflower trimmed and cut into florets
- 2 large leeks washed and thinly sliced
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
Filling
- 8 oz mushrooms, chopped or sliced
- 1 red bell pepper de-seeded and chopped
- 1 onion peeled and chopped
- 3 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 tablespoon thyme, dried
- 1 tablespoon oregano, dried
- 1 tablespoon sage, dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Make the mash topping
Place the cauliflower and chopped leeks into a saucepan of water. Bring to the boil and simmer for 15 minutes until cooked. Drain.
Mash the drained cauliflower leek mixture and add in the butter and Parmesan cheese. Add the half the salt and pepper and mash until smooth.
Make the Filling
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 mushrooms and cook until they are brown.
Add the peppers and cook for a further 2-3 minutes.
Stir in the dried herbs, salt, pepper and tomato paste.
Add water or even red wine to make a smooth sauce. Taste and adjust seasonings.
Assemble
Pre-heat the oven to 180C/350F degrees.
Place the mushroom mixture in the bottom of a casserole dish. Spread evenly. We used a 9 inch circular dish but a 9x13 inch rectangle dish works too.
Spoon the cauliflower and leek mash on top of the vegetable filling, spreading it out to cover the entire surface. Sprinkle grated Cheddar cheese on top if you wish.
Place the assembled cauliflower and leek pie in the preheated oven and bake for about 25-30 minutes or until the top is slightly golden.
Allow the pie to cool for a few minutes before serving
Serving: 1serving | Calories: 189kcal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Fiber: 5g | Net Carbohydrates: 10g