Black Bean and Vegetable Cottage Pie
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
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.
SO HOW'D IT GO?
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