Blog Post

Vego (almost) cottage pie

June 20, 2017

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

  • 1/4 pumpkin

  • 1/2 cauliflower

  • 6 eggs

  • 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.


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