Vegan Cottage Pie with Cauliflower Celeriac Mash - Modern Food Stories

Ingredients

• 2 small / medium cauliflowers ((750g florets))
• 1/2 small celeriac, peeled and cut into 2 cm cubes ((150g))
• 3 tbsp extra virgin olive oil ((or butter if not dairy free))
• Salt to taste
• 2 tbsp extra virgin olive oil ((plus more to serve))
• 2 medium carrots, 1 cm cubes
• 2 ribs celery, 1 cm cubes
• 1 large parsnip, 1 cm cubes
• 1 small / medium leek, 1 cm cubes
• 3 cloves garlic, minced
• 150 g wild mushroom mix, sliced ((or brown if you prefer))
• 1/2 cup red wine
• 3 tbsp tomato puree
• 1 tbsp coconut aminos or GF tamari soya sauce
• 1 tbsp sweet white miso
• 1 tbsp rosemary, chopped ((or 1.5 tsp dried))
• 1 tbsp fresh thyme leaves, chopped ((or 1.5 tsp dried))
• 2 bay leaves
• Salt and Pepper to taste
• 1 packet (250g) cooked puy lentils or tin of green or puy, drained + rinsed
• 1 cup veggie stock ((or chicken if not vegan))