Start by preparing the cauliﬂower for the topping. Add the cauliﬂower to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliﬂower until tender. Drain.
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 ﬁrst batch is cooked before adding the next.
Add the tomato paste and cook for 1 minute. Add the Vegie Delights Savoury Vegie 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.
Place the cauliﬂower in a food processor or high powered blender along with the olive oil, nutritional yeast, Dijon mustard, nutmeg and thyme leaves. Blend until smooth. Taste and season with salt and pepper.
Spread the Vegie Delights Savoury Vegie Mince mixture into the base
of an ovenproof dish. Cover with the cauliﬂower mash topping and smoothen to ensure it is spread evenly. Bake for 30 mins, or until lightly golden. Serve with a salad.