Root Veggies Cottage Pie - Vegan
Like Autumn in a bowl, this seasonal take on a comfort-food classic champions proudly British root vegetables. The twist? A pumpkin and potato mixed topping. A touch of sweet balanced by the full-on flavour of Colman’s Cottage Pie seasoning mix – who could resist seconds?
Prep time:
10 min
Cook time:
55 min
Ingredients (Serves 4)
- 1 sachet Colman's Cottage Pie mix
- 1 leek
- 1 carrot
- 1 celery stick
- 2 garlic cloves
- 1 tin kidney beans
- 1 tin cannellini beans
- 1 tin black-eyed beans
- 2 tins chopped tomatoes
- 1 spring rosemary
- 200 ml water
- salt to taste
- pepper to taste
For the potato layer:
- 3 large potato peeled and chopped
- 1/2 pumpkin peeled and chopped
- 1 small celeriac peeled and chopped
- Dash of almond milk
Method
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Chop all the veggies in small pieces. Add the leek,garlic, celery and carrot to a large pan and fry for 5 minutes.
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Add in the Colman's Cottage Pie seasoning pack and the rosemary, stir everything together and cook for another few minutes.
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Add in all the beans and the tinned tomatoes. Add the water and mix again. Cover with the lid and cook on a simmer for 25-30 minutes.
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In the meantime boil the potatoes, pumpkin and celeriac until soft. Drain and water put them back in the pan with a dash of almond milk, with a potato masher mash them down until smooth.
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Layer the bean filling into a baking dish. Spreads the mash on top, bake in the oven for 25-30 minutes, until crispy on top.
