Mixed bean cottage pie
- Rating: 4 stars
- Takes: 15 mins to prepare and 35 mins to cook
- Serves: 2
- 300g potatoes, peeled and chopped
- 300g sweet potato, peeled and chopped
- 1tbsp olive oil
- 1 carrot, peeled
- 1 stick celery, diced
- 1 small leek, halved and sliced
- 215g kidney beans
- 75g butter beans
- 125g frozen soya beans
- 2tsp plain flour
- 250ml vegetable stock
- Worcestershire sauce
- 30g Cheddar cheese, grated
Each serving contains 615 calories, 16.7g sugar, 17.7g fat, 5.2g saturates and 1.5g salt.
Boil the potatoes and sweet potato until they are tender. Drain and mash.
Meanwhile heat the oil in a pan and sauté the carrot (diced), celery and leek for 3-4 minutes. Drain the kidney beans and stir into the pan, along with the other beans. Sprinkle in the flour and cook for 2 minutes while stirring. Pour in the stock and stir until the sauce thickens. Add a dash of Worcestershire sauce, season, and simmer for 2 minutes. Pour the mixture into a small baking dish.
Spoon the mash over the bean mixture and spread using a fork. Sprinkle with the grated Cheddar and place under a hot grill until golden and bubbling.
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