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Three Cheese Cauliflower Pot Pies Recipe
- Steps
- Ingredients
Steps
- Preheat oven to 190C.
- Brush the sliced eggplant with olive oil and season with salt and pepper
- Place on a baking tray and roast for 5 minutes until golden and cooked
- Meanwhile, bring a pot of water to the boil and add the cauliflower. Cook for 10 minutes until very soft
- Drain, cool then crush with a potato masher
- Add the cottage cheese and season with salt and pepper
- Heat a large frying pan over a high heat
- Add the oil, onion, carrot, celery, zucchini and mushrooms
- Cook over a high heat, stirring for 3 minutes
- Add the miso, tomato and olives and cook for another 2 minutes
- Add the baby spinach, lentils and cook for a further one minute to wilt the spinach
- Season to taste with salt and pepper
- Spoon the pie mix into 6 small pie dishes or 1 large pie dish, layering with some eggplant slices
- Top with the crushed cauliflower, cheeses and drizzle with olive oil
- Preheat oven to 190 degrees and cook for 12 minutes or until the pastry is golden and crisp
- You can make these pies ahead of time and keep in the fridge for a day or two until needed