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Cottage Pie with Leek and Cauliflower Cheese

Name: Cottage Pie with Leek and Cauliflower Cheese
Cuisine: British Food
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; 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

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Vegan Recipes & Lifestyle

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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, bring a pot of water to a boil, add the cauliflower florets and leeks, and allow them to boil for around 5 minutes.
After 5 minutes of frying, add the tomato purée and water, dried herbs, and tamari to the main pan, and let it simmer for 5 minutes.
Drain the water from the cauliflower and leeks, leaving them in the colander. Then, in the same pot, add the other ingredients, heat and stir to create the cheese sauce, and add the cauliflower and leek back in, stirring through.
Preheat the oven to 180°C. Pour the vegetable mixture from the pan into a baking dish, then pour the cauliflower and leek cheese topping on top, and bake in the oven for around 30 minutes.