Cottage Pie with Leek and Cauliflower Cheese
Ingredients
- 1 tsp olive oil
- 2 carrots, finely diced
- 1 red onion, finely diced
- 1 red pepper, finely chopped
- 350g mushrooms, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato purée + 100ml water
- 1 tsp tamari (sub for soy sauce or Worcestershire sauce)
- 1 tsp dried sage
- 1 tsp dried thyme
Leek and cauliflower cheese topping
- 1 small head cauliflower, into florets
- 1 leek, diced
- 2 tbsp vegan butter
- 200ml oat/ almond milk
- 100g vegan grated cheese
- 1 heaped tbsp corn flour
Preparation
Finely chop all of the base ingredients and add them to a pan with olive oil, then fry on a medium heat for around 5 minutes.
Meanwhile, get a pot of water onto boil, add the cauliflower florets and leeks, and allow them to bubble for around 5 minutes.
In the main pan, after 5 minutes of frying, add the tomato purée and water, dried herbs, and tamari, and leave to simmer for 5 minutes.
Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the cheese sauce, and add the cauliflower and leek back in and stir through.
Preheat the oven to 180°C, pour the pan full of veggies into a baking dish, then pour the cauliflower and leek cheese topping on top, and bake in the oven for around 30 minutes.
Serve with steamed greens and enjoy.
