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.
- 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
- cook the vegan burgers in the oven
- chop the onion and fry in the oil with a little salt to stop it browning
- stir in the marmite, water and tomatoes
- add the carrot, leek and beans
- meanwhile peel and chop the potatoes and boil for 15 minutes
- add the kale to the potatoes and cook for a further 5 minutes
- 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
- drain and mash the potatoes and add the butter, nutritional yeast, parsley and salt and pepper
- add the mix to an oven proof dish and top with the potato
- cook for 15 minutes in the oven at 180 until browned on top