Black Bean and Vegetable Cottage Pie

I love mash topped pies and bakes and this is one of the most incredibly delicious pies I have tasted. I wanted to use ingredients that would provide tastes and textures that would make this something of a special dish. The finished dish is a dish packed with protein that has a wonderful fresh taste and is absolutely heavenly.

blackbeanandcabbagepiesmall

 

INGREDIENTS

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

METHOD

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

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

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.

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.

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

Put to one side and prepare the topping.

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.

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.

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