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Cottage Pie with Leek & Cauliflower Cheese

Cottage Pie with Leek & Cauliflower Cheese for Cozy Nights

Enjoy this comforting Cottage Pie with Leek & Cauliflower Cheese, a delicious plant-based twist on a classic dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Plant-Based, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Olive Oil Use avocado oil for a different flavor.
  • 2 cups Carrots Fresh carrots are ideal.
  • 1 Red Onion Yellow onion can be substituted.
  • 1 Red Pepper Yellow or green peppers work as well.
  • 350 g Mushrooms Try a mix of mushrooms for more flavor depth.
  • 3 cloves Garlic Powdered garlic is a quick substitute.
  • 4 tbsp Tomato Purée Diced tomatoes can be an alternative.
  • 150 ml Water
  • 1 tsp Tamari Gluten-free option, substitute with soy sauce if needed.
  • 1 tsp Dried Sage Dried rosemary can be a lovely substitute.
  • 1 tsp Dried Thyme Use fresh thyme (three times as much) if preferred.
For the Topping
  • 1 small head Cauliflower Broccoli can be used as an alternative.
  • 1 Leek Onion works if leeks are unavailable.
  • 2 tbsp Vegan Butter Margarine or another vegan spread can substitute.
  • 200 ml Oat/Almond Milk Soy milk is an acceptable alternative.
  • 100 g Vegan Grated Cheese Any favorite vegan cheese that melts well can work.
  • 1 heaped tbsp Cornflour Arrowroot starch or tapioca flour are good substitutes.

Equipment

  • large frying pan
  • Pot
  • immersion blender
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Begin by finely chopping the carrots, red onion, red pepper, mushrooms, and garlic. Set aside once finished.
  2. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped base ingredients and sauté for about 5 minutes until softened.
  3. Boil a pot of water and add the cauliflower florets and diced leeks. Cook for approximately 5 minutes until tender, then drain.
  4. In the frying pan, stir in 4 tablespoons of tomato purée and 150 ml of water, add 1 teaspoon of tamari, sage and thyme, and simmer for another 5 minutes.
  5. Blend the drained cauliflower and leeks with 2 tablespoons of vegan butter, 200 ml of oat or almond milk, 100 g of vegan grated cheese, and 1 heaped tablespoon of cornflour until smooth.
  6. Preheat your oven to 180°C (350°F).
  7. In a baking dish, pour in the vegetable filling evenly, then spoon the creamy cauliflower and leek cheese sauce on top.
  8. Bake for approximately 30 minutes until golden and bubbling.
  9. Once baked, let it sit for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 300IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This dish freezes beautifully for up to 3 months.

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