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Black Bean and Vegetable Cottage Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 4-6

Metric Cups

For the Filling

  • 200 grams dried black turtle beans (cooked per instruction - alternative pulses can be used)
  • 1 tablespoon vegetable oil
  • 1 medium onion (finely chopped)
  • 2 small carrots (peeled and chopped)
  • 1 stick celery (finely chopped)
  • 2 cloves garlic (minced)
  • 100 grams fresh spinach (chopped)
  • 300 grams green cabbage (finely chopped)
  • 500 millilitres vegetable stock (I use Kallo)
  • 2 tablespoons mushroom ketchup (available in most supermarkets)
  • 2 tablespoons tomato puree
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon agave syrup
  • 2 tablespoons plain flour

For the Topping

  • 300 grams cauliflowers (steamed)
  • 300 grams potatoes (steamed)
  • 2 tablespoons vegan margarine (I use Vitalite)
  • 1 teaspoon sea salt
  • 2 tablespoons nutritional yeast

For the Filling

  • 7 ounces dried black turtle beans (cooked per instruction - alternative pulses can be used)
  • 1 tablespoon vegetable oil
  • 1 medium onion (finely chopped)
  • 2 small carrots (peeled and chopped)
  • 1 stick celery (finely chopped)
  • 2 cloves garlic (minced)
  • 3½ ounces fresh spinach (chopped)
  • 10⅗ ounces green cabbage (finely chopped)
  • 18 fluid ounce vegetable broth (I use Kallo)
  • 2 tablespoons mushroom ketchup (available in most supermarkets)
  • 2 tablespoons tomato puree
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon agave syrup
  • 2 tablespoons all-purpose flour

For the Topping

  • 10⅗ ounces cauliflowers (steamed)
  • 10⅗ ounces potatoes (steamed)
  • 2 tablespoons vegan margarine (I use Vitalite)
  • 1 teaspoon sea salt
  • 2 tablespoons nutritional yeast

Method

Black Bean and Vegetable Cottage Pie is a community recipe submitted by The Gourmet Vegan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Start by steaming the vegetables for the topping so that they are cooled down for when needed.
  • Preheat the oven to 200ºC ( 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.
  • Start by steaming the vegetables for the topping so that they are cooled down for when needed.
  • Preheat the oven to 200ºC ( 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.
  • Tell us what you think

    What 1 Other has said

    • This is a really tasty cottage pie. I'm a vegetarian but I like to try vegan recepies and my meat eating husband also really enjoyed it. I left out the agave syrup and nutritional yeast as I didn't have any and used tinned borlotti beans as that's what I had in my cupboard. I'd try black eyed beans next time but I think you could easily use any beans you prefer. I think I would make slighty more potato and cauliflower topping next time too as it was only just enough to cover but that maybe due to the size of my dish. I'll definately be making this again.

      Posted by Alie Moroney on 7th September 2015
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