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Black Bean and Vegetable Cottage Pie With Cauliflower Potato Mash
[Vegan]

DW By: Dan Waters

Author Bio

Danny Waters (aka The Gourmet Vegan) is the face behind The Vegan Household, where showcasing... Read More

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Black Bean and Vegetable Cottage Pie With Cauliflower Potato Mash [Vegan]

521

3-4

Dairy Free

There's little that is more comforting than pie topped with mashed potatoes. This cottage pie is packed with black beans and veggies like carrots, cabbage, and spinach that have been cooked in a savory sauce with caramelized onions. The finished dish is packed with protein that has a wonderful fresh... Read More

Ingredients You Need for Black Bean and Vegetable Cottage Pie With Cauliflower Potato Mash [Vegan]

For the Filling:

1 cup dried black turtle beans, or your preferred pulses, cooked to instruction
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 small carrots, chopped
1 stick celery, finely chopped
2 garlic cloves, minced
3.5 ounces fresh spinach, chopped
10 ounces green cabbage, finely chopped
1 pint vegetable stock
2 tablespoons vegan Worcestershire sauce
2 tablespoons tomato purée
2 tablespoons nutritional yeast
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon agave nectar
2 tablespoons plain flour

For the Topping:

10.6 ounces cauliflower, steamed
10.6 ounces potatoes, steamed
2 tablespoons vegan butter
1/2 teaspoon sea salt
2 tablespoons nutritional yeast

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How to Prepare Black Bean and Vegetable Cottage Pie With Cauliflower Potato Mash [Vegan]

Start by steaming the vegetables for the topping so that they are cooled down for when needed.
Preheat the oven to 400°F.
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 caramelization) until the onions have softened and become caramelized.
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.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.