Vegan Lentil and Aduki Bean Cottage Pie
Print Recipe

Lentil and Aduki Bean Cottage Pie

A delicious high fibre vegan alternative to Cottage or Shepherds Pie
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Meals
Cuisine: Vegan, English
Servings: 6 Servings

Ingredients

The Filling

  • 1 medium brown onion finely diced
  • 2 sticks celery finely chopped
  • 2 medium carrots finely diced
  • 1 400g tin green lentils drained and rinsed
  • 1 400g tin aduki beans drained and rinsed
  • 1 400g tin borlotti beans drained and rinsed
  • 1 tbsp oil
  • 500 ml vegan stock
  • 3 tbsp tomato puree
  • 1 tsp yeast extract (Marmite or similar)
  • 1 tsp worcester sauce
  • 100 grams red lentils
  • 200 grams frozen peas
  • 1 tsp dried thyme
  • salt and pepper to taste

The Topping

  • 650 grams white potatoes scrubbed or peeled and chopped
  • 1 tsp dairy free margarine
  • 15 ml dairy free milk use a mild flavoured one like oat milk
  • 2 tbsps nutritional yeast optional, but very tasty!
  • salt and pepper to taste

Instructions

The Topping

  • Steam or boil the potatoes until soft (roughly 15 mins) then mash with the other topping ingredients until soft and creamy, but not too wet, set aside. You can start preparing the filling while the potatoes are cooking.

The Filling

  • Preheat the grill. Heat the oil in a large saucepan then gently sauté the onion, celery and carrot until they begin to soften, around 5 mins.
  • Add the beans, green and red lentils, stock, tomato puree, yeast extract, Worcester sauce, and herbs. Bring to the boil, then simmer, uncovered for 15 mins until the vegetables are cooked, adding a little more water if it becomes too dry.
  • Add the frozen peas and cooked for 2 -3 more minutes until they are cooked through and the season to taste.
  • Transfer the lentil and bean mixture to a large oven dish and then top with the mash potato topping.
  • Draw lines across the top with a fork to create a ridged pattern (thins makes more crispy bits!) and dot with a few little bits of margarine if you want an extra crispy top.
  • Place under a hot grill for 10 mins or until the top is golden and crispy. Serve with fresh green veg and gravy.