• Serves 4
  • Prep Time 15
  • Cook Time 40
  • Difficulty Medium
Pie Filling
  • 400g packet Vegie Delights Savoury Mince
  • 1 Tbsp olive oil
  • 2 medium sized carrots, ?nely diced
  • 1 celery stalk, ?nely diced
  • 150g button or swiss brown mushrooms, ?nely diced
  • 1 Tbsp fresh thyme leaves, chopped
  • 1 Tbsp tomato paste
  • 1 cup vegetable stock

Cauli?ower Mash Topping

  • 500g cauli?ower, roughly chopped
  • 1 Tbsp olive oil
  • 3 Tbsp nutritional yeast
  • 1 Tbsp Dijon mustard
  • 2 tsp fresh thyme leaves
  • 1 pinch ground nutmeg
  1. Preheat the oven to 200°C.
  2. Start by preparing the cauli?ower for the topping. Add the cauli?ower to a large saucepan. Cover with water and bring to a boil. Cook the cauli?ower until tender. Drain.
  3. 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 ?rst batch is cooked before adding the next.
  4. Add the tomato paste and cook for 1 minute. Add the Vegie Delights Savoury 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.
  5. Place the cauli?ower in a food processor or high powered blender along with the olive oil, nutritional yeast, Dijon mustard, nutmeg and thyme leaves. Blend until smooth. 
  6. Spread the Vegie Delights Savoury Vegie Mince mixture into the base of an ovenproof dish. Cover with the cauli?ower mash topping and smoothen to ensure it is spread evenly. Bake for 30 mins, or until lightly golden. Serve with a salad.
Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Dietary Fibre (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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