Vego (almost) cottage pie
I used to love me a pie. Or two. In the one sitting! Cauliflower and cheese, followed by a cottage pie, and then sometimes followed by a slice of some description. Hedgehog. Choc eclair. My, how times have changed.
This version of pie combines all of my current food preferences, is WHOLE30 compliant, and has a bit of a crispy topping, which makes me happy.
2 broccoli heads
3/4 cup almond milk
seasoning (I use Herbamare)
1 drop Oregano essential oil
Olive Oil to grease dish
Grease the bottom and sides of a deep, square dish.
Using a Thermomix, food processor, or the old fashioned way, dice your broccoli (stalks too) and layer on the base of dish.
Next, grate or dice the pumpkin (I leave the skin on) and layer on the broccoli.
Then dice your cauliflower and layer than on the pumpkin.
Beat the eggs, season, add essential oil and almond milk and mix well.
Spread gently over the top, coating as much of the cauliflower as possible.
Bake in a preheated oven at 180 degrees for 25 to 35 minutes.
It's not quite a bakery pie of old, but it's creamy, filling, and full of healthful ingredients.