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This recipe is always a family favourite. The deliciously creamy cauliflower mash can win over any fussy eater. I love making these pies when I have guests for dinner as they are served in their own little dish and look much more difficult than they really are.

Vegan & Gluten Free008


  • 1 large onion (diced)
  • 2 large carrots (diced)
  • 3 cloves of garlic (crushed)
  • 2 small eggplants (cut into 2cm cubes)
  • 400g can of diced tomatoes
  • 2 cups vegetable stock
  • 1 cup red split lentils
  • 2Tbsp tomato paste004



  • 3tsp coriander seeds (grind in a mortar and pestle)
  • 1tsp black peppercorns (grind up in a mortar and pestle)
  • 2tsp cumin seeds
  • 1tsp mustard seeds
  • 1tsp ground turmeric
  • 3cm piece of ginger (grated)001

Pie topping:


  • 650g cauliflower (approx. half a large cauliflower)
  • ½ cup cashews soaked for 4 hours in water
  • 1Tbsp nutritional yeast
  • 1/3 cup soy or nut milk


  1. Heat a large pot and add the onion stirring frequently, as the onion begins to soften add the carrot, mustard seeds, cumin seeds, coriander seeds and black pepper.
  2. Add the eggplant stirring constantly to ensure that the spices do not burn.
  3. When the eggplant begins to soften, add the garlic, ginger, turmeric and stir well.
  4. Add the can of diced tomatoes, tomato paste, vegetable stock and lentils.
  5. Bring to the boil and then simmer, stirring frequently until the lentils are tender and most of the liquid is absorbed.
  6. You may need to add more stock if mixture is too dry.
  7. While the mixture is simmering: Roughly chop the cauliflower and steam until soft.
  8. Place the cauliflower in a blender, strain the cashews and add to the blender with the yeast and soy or nut milk.
  9. Blend on high until a smooth consistency is achieved.
  10. Once the mixture is cooked, divide into 4 oven proof dishes that hold approximately 2 cups.
  11. Top with cauliflower mash and cook for approx. 20mins at 180 degrees Celsius.

xoxo Hollie