This vegetarian cottage pie with aduki beans and beetroot gives the meat version a run for its money! It is a wonderfully delicious combination of flavours and colours.
Being a vegetarian cottage pie it is a real high fibre dish. Pulses (the Aduki beans) are a good form of vegetarian protein, making it great for the veggies and a change for the carnivores.
This recipes contains lots of coloured vegetables, these provide vitamin and minerals, of course but also colours means different kinds of phyto(plant) nutrients which offer a huge range of health benefits.
Potatoes do get bad press, especially when mashed as they can play havoc with your blood sugar and your waist line. So keep them to a minimum, add some good quality oil and your potatoes can become a healthier option.
Including cumin and fresh coriander means a big hit of flavour without overpowering the palate, making it a tasty choice for children too.
We served it on a bed of fresh raw spinach but you can add any and as many green veg as you like. The more the better; you can cause a real colour explosion on the plate and your palate!
Recipe for vegetarian cottage pie with aduki beans and beetroot
Prep time: around 10 – 15 minutes
Cook time: In total around 30 – 35 minutes
Oven: 180C/ 350F/ Gas mark 4
Ingredients Serves 4
1 large can of Aduki Beans in water, rinsed
2 Onions (totalling around 250 gms), chopped
2 Large Garlic cloves, crushed
1 heaped dessertspoon Cumin, ground
1 Fresh Beetroot (around 150 – 200 gms), peeled and chopped
1 Red Pepper, roughly chopped
2 Large cans of chopped tomatoes in juice
3 heaped dessertspoons of coriander leaf chopped, fresh or frozen
1 Dessertspoon of bouillon powder
1 Dessertspoon Lea and Perrins, Worcestershire sauce
For the potatoes
1 – ½ Kg mashing Potatoes, peeled and chopped into quarters
50 ml olive oil
1 heaped tablespoon Chives, chopped fresh or frozen
Start with the potatoes by putting them onto boil for around 20 minutes.
Then in a large open pan with a couple of tablespoons of water add the onions and garlic and cook for 5 minutes to soften.
Then add the cumin, beetroot, red pepper and cook for 5 minutes.
Then add the beans, 2 cans of tomatoes, the chopped coriander leaf, the bouillon powder and the Lea and Perrins (if available) cook for a further 20 minutes.
Taste, season and pour into a 2 ½ – 3 litre baking dish.
Meanwhile, when the potatoes are cooked, drain and mash with olive oil and chives. Season to taste.
Gently lay forkfuls on top of the Aduki bean and beetroot base.
Brown in the oven for around 10 – 15 minutes
Serve on a bed of fresh spinach or with cooked green vegetables of choice