Bean and mushroom cottage pie -vegan

This is the first recipe since my new kitchen was finished. Well, it’s not quite finished. I still need to paint some of the walls but all the functional stuff is in place. I still haven’t got everything back in the cupboards. We’ve got more storage than before but I don’t know how it will all fit in.

As it’s January and getting quite cold, I’ve decided to do a vegan variant of a cottage pie. Using the same herbs as a beef one only with beans and mushrooms instead. I would’ve used some carrots too except I didn’t have any.

Serves: 6


  • 1kg sweet potato
  • 50g plant based margarine
  • 200g dried pinto beans
  • 100g dried black turtle beans
  • 75g red lentils
  • 4 celery stalks, roughly chopped
  • 2 large onions, finely chopped
  • 1 red bell pepper, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp sunflower oil
  • 2 bay leaves
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tbsp tomato puree
  • 400g chopped tomatoes
  • 700ml vegetable stock
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp ground black pepper


  • Rinse the beans an place in a large pan with 1.5-2 litres of water. Bring to the boil cover and boil for 10 minutes. Reduce the heat to a low simmer and cook for 60 minutes then drain and rinse.
  • Heat the oil in a large pan, add the onions, celery, pepper, garlic, oregano, thyme and bay leaves. Cover and cook gently for 10 minutes.
  • Add the mushrooms and cook, covered, for another 5 minute.
  • Add the paprika, tomatoes, cooked beans, uncooked red lentils, stock and tomato puree, 1 tsp salt and 1 tsp ground black pepper. Cover and cook on a low heat for 45 minutes.
  • Whilst that’s cooking. Peel and roughly chop the sweet potatoes. They should be about 2.5cm/1″ chunks.
  • Cover them with water, bring to the boil, cover the pan and boil for 20 minutes until soft.
  • Pre-heat the over to 200°C/Gas Mark 6 (180°C fan).
  • Drain the sweet potatoes, mash them. Stir in the margarine and 1 tsp salt.
  • Put the bean and mushroom mixture into a casserole dish, top with the mashed sweet potato and bake for 20 minutes.

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