THREE BEAN COTTAGE PIE

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THREE BEAN COTTAGE PIE

When it comes to cottage pie, I’m a bit of a stickler on the ingredients.  Firstly, it HAS to have celery, green lentils and chopped up vegan sausages. Carrots, chopped tomatoes and marmite are also critical ingredients.

I regularly change other standard recipes to include whatever I have in the fridge but not so with the cottage pie – it’s almost sacrilege that the recipe maintains its original form.

So when I arrived home with the thought of cottage pie in mind and found I had no celery or lentils or vegan sausages, I resigned myself to opting for something different for tea.  Having said that, when I get something in my head in terms of what I want to eat, I struggle to shake it off.

So I took the brave decision to create a new, funked up cottage pie-esque dish – I was feeling mischievous.  I decided to substitute the celery with leek and continued to get carried away adding more and more ingredients.  The result?  Well it’s different but definitely tasty and has a similar comforting factor with more nutrients than the original version.  In all, a resounding success and my bravery was definitely well placed.

INGREDIENTS:

  • 2 vegan soya burgers
  • 1 onion
  • dash of rapeseed oil
  • 1 heaped tsp marmite
  • 200ml of water
  • 2 handfuls cherry tomatoes
  • 1 carrot
  • 1 leek
  • ½ tin red beans (kidney or aduki)
  • 4 medium potatoes
  • handful of peas
  • handful of broad beans
  • 4 sprigs of asparagus
  • 3 handfuls of kale
  • handful of parsley
  • tbsp of vegan butter
  • 3 tbsp nutritional yeast
  • salt and pepper
  1. cook the vegan burgers in the oven
  2. chop the onion and fry in the oil with a little salt to stop it browning
  3. stir in the marmite, water and tomatoes
  4. add the carrot, leek and beans
  5. meanwhile peel and chop the potatoes and boil for 15 minutes
  6. add the kale to the potatoes and cook for a further 5 minutes
  7. chop the burgers into mince like pieces and add to the mix along with the peas, broad beans and asparagus and take off the heat
  8. drain and mash the potatoes and add the butter, nutritional yeast, parsley and salt and pepper
  9. add the mix to an oven proof dish and top with the potato
  10. cook for 15 minutes in the oven at 180 until browned on top
By |2019-02-22T21:42:05+00:00February 22nd, 2019|Dinner, Lunches, Recipies, Savoury|0 Comments

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