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Black Bean and Vegetable Cottage Pie

What you need: 

For the filling

200 g ( 1 cup ) dried weight of black turtle beans, or your preferred pulses, cooked to instruction

1 tablespoon vegetable oil

1 medium onion, finely chopped

2 small carrots, chopped

1 stick celery, finely chopped

2 garlic cloves, minced

100 g ( 3.5 ounces ) fresh spinach, chopped

300 g ( 10 ounces ) green cabbage, finely chopped

500 ml ( 1 pint ) vegetable stock, I use Kallo

2 tablespoons vegan Worcestershire sauce, or mushroom ketchup

2 tablespoons tomato puree

2 tablespoons nutritional yeast

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 teaspoon agave nectar

2 tablespoons plain flour

For the topping

300 g cauliflower, steamed

300 g potatoes, steamed

2 tablespoons vitalite, or vegan margarine of your choice

1/2 teaspoon sea salt

2 tablespoons nutritional yeast

What you do: 

1. Start by steaming the vegetables for the topping so that they are cooled down for when needed.

2. Preheat the oven to 200 degrees Celsius ( 400 F ), Gas Mark 6.

3. In a frying pan, add the oil and gently fry the onions, garlic, celery and carrots with a very small pinch of salt (to aid in caramelisation) until the onions have softened and become caramelised.

4. Now add the cabbage and spinach, mix well and fry for a further 2-3 minutes. Shake over the flour and stir into the vegetable mixture and when completely stirred in, add the stock and all of the other filling ingredients.

5. Cook on a medium to low heat until the sauce has thickened and the vegetables are a little more tender.

6. Put to one side and prepare the topping.

7. Put all of the topping ingredients in a bowl and mash together. I prefer to leave the mash a little lumpy as I like the texture from the potato and cauliflower.

8. Put the dish together by placing the filling in a baking dish and topping with the potato and cauliflower mash. Bake for 40-45 minutes and until the topping is golden brown.

Preparation Time: 
25-30 Minutes
Cooking Time: 
40-45 Minutes
Servings: 
Serves 4

SO HOW'D IT GO?

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