Vegie Head Vegetable Pie

• YIELD: Serves 4 (4 Servings)
• PREP: 10 mins
• COOK: 55 mins
• READY IN: 1 hr 5 mins

Ingredients

• 1 Tbsp Coconut Oil
• 2 Leeks White Part Only, Sliced Finely
• 1 Cup Finely Diced Eggplant
• 1 Carrot Diced
• 1 Cup Button Mushrooms Sliced Finely
• 1 Can Crushed Tomatoes
• 1 Tbsp Tomato Paste
• 1 Tsp Nama Shoyu (Optional)
• 1/2 Cup Peas
• 1/2 Tsp Dried Rosemary
• 2 Bay Leaves
• Pinched Smokey Paprika
• Cracked Pepper
• 1/2 Head Cauliflower
• 1/2 Cup Diced Sweet Potato (Optional)

Instructions

1. In a large soup pot, heat coconut oil
2. Sauté leeks until soft, then add eggplant, carrot, mushrooms and crushed tomatoes
3. Simmer on high, and add a few tbsp of water if the liquid gets too low
4. Add tomato paste, nama shoyu, peas, rosemary, bay leaves and paprika and simmer until carrots are soft; about 20 minutes
5. When the vegetables are soft and the sauce has thickened, take off heat and set aside
6. Heat oven to 200ºC
7. Steam sweet potatoes for 10 minutes, and then add cauliflower and steam for another 10
8. In a blender, process sweet potato and cauliflower until smooth
9. Pour the stew into a heat proof dish or ramekins
10. Top (or pipe) the stew with the cauli/potato mash and bake for 25 minutes
11. Serve with freshly cracked pepper and steamed greens

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Easy