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.
- 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.