Cottage Pie

Name: Cottage Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 900 ml/1½ pints/3¾ cups hot vegetable stock; salt and ground black pepper; salt and ground black pepper; 900 g/2 lb potatoes, peeled and quartered; 50 g/2 oz/¼ cup vegan margarine, plus extra for topping; about 3 tbsp vegan milk; 1 tbsp vegetable oil; 1 onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 3 carrots, peeled and diced; 1 tbsp tomato paste; 1 tbsp brown sauce or ½ tbsp yeast extract; 1 tbsp brown sauce or ½ tbsp yeast extract; 2 × 400 g/14 oz cans of aduki beans, drained

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

The whole family will enjoy this meat-free version of a cottage pie – filled with high-protein beans in a delicious gravy sauce, topped with creamy mash. This is ideal make-ahead food, and also freezes really well so you could double up and have a pie ready for another day.

Ingredients

1 tbsp vegetable oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled an

Pie
Vegan

Method

Heat the oil in a large, deep frying pan, add the onion, season with salt and pepper and cook for 10 minutes, until the onion is soft. Mix in the garlic and carrots and cook for about 4 minutes, then add the tomato paste, brown sauce and aduki beans and stir so everything gets combined.
Pour in the stock, bring it to the boil, then reduce it to a simmer and lea