Cottage Pie (with twists)

#plantnom – recipes for the plant curious

Classic favorite whats not to love ! Add those twists 

  • Go spicier
  • Regular pots to top
  • Add sauteed leeks to mash
  • Make extra pie filling as a jacket potatoe topper
  • Do individual ones

What you need : 

  • 400g tin of black beans – rinsed and drained 
  • 400g tin of lentils – rinsed and drained
  • 400g tin of kidney beans – rinsed and drained
  • 3 medium carrots – grated 
  • 1 cup of frozen peas (100g)
  •  5 chestnut mushrooms (150g) – sliced 
  • 10 small sweet potatoes (about 1.5kg)  – Peeled and chopped into cubes 
  • 400g tin of chopped tomatoes
  • 1 tablespoon of tomato puree
  • 4 garlic cloves
  • 1 teaspoon of chili flakes (less or optional) 
  • 1/2 – 1 teaspoon of cayenne pepper (leave out if don’t want too spicy) 
  • 1/2 teaspoon cinnamon
  • Olive oil
  • Salt and pepper
  • 3 large leeks  – finely sliced ( optional  – to add to mash topping) 

What to do : 

  1. Boil the sweet potatoes until soft  – about 15 to 20 mins and mash with potato ricer or masher 
  2. Add olive oil to a pan and heat, add the garlic and mushrooms and saute for 5 mins until soft but not brown 
  3. Add the rinsed and drained beans to the pan with the grated carrot, tomato puree, tin of tomatoes, peas, and the spices. Heat for 10 mins stirring frequently 
  4. Add the mixture to an ovenproof dish and top with the sweet potato mash or regular potatoes if preferred. Stir the sautéed leeks into the mash before topping the bean mixture if using. 
  5. Cook in a preheated oven at 160 degrees for 15 to 20 mins, can put under the grill for a couple of minutes to finish off for a crisper topping. 

Adapted from a recipe from Herbalicious Vegan Cookery Courses