- Pie Filling
- 400g packet Vegie Delights Savoury Mince
- 1 Tbsp olive oil
- 2 medium sized carrots, finely diced
- 1 celery stalk, finely diced
- 150g button or swiss brown mushrooms, finely diced
- 1 Tbsp fresh thyme leaves, chopped
- 1 Tbsp tomato paste
- 1 cup vegetable stock
Cauliflower Mash Topping
- 500g cauliflower, roughly chopped
- 1 Tbsp olive oil
- 3 Tbsp nutritional yeast
- 1 Tbsp Dijon mustard
- 2 tsp fresh thyme leaves
- 1 pinch ground nutmeg
Creamy cauliflower shepherd’s pie
Serves: 4
Prep: 15
Cook: 40
Ingredients
Method
- Preheat the oven to 200°C.
- Start by preparing the cauliflower for the topping. Add the cauliflower to a large saucepan. Cover with water and bring to a boil. Cook the cauliflower until tender. Drain.
- Place a large frying pan over a medium heat. Add the olive oil, carrots and celery. Cook until softened and slightly golden. Add the mushrooms in 2 batches, making sure the first batch is cooked before adding the next.
- Add the tomato paste and cook for 1 minute. Add the Vegie Delights Savoury Vegie Mince and vegetable stock and increase the heat to medium-high. Once the pan is bubbling, reduce the heat to low and simmer for 5 to 7 mins or until roughly half of the liquid has been absorbed. Remove from the heat.
- Place the cauliflower in a food processor or high powered blender along with the olive oil, nutritional yeast, Dijon mustard, nutmeg and thyme leaves. Blend until smooth.
- Spread the Vegie Delights Savoury Vegie Mince mixture into the base of an ovenproof dish. Cover with the cauliflower mash topping and smoothen to ensure it is spread evenly. Bake for 30 mins, or until lightly golden. Serve with a salad.
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