Plant-based Cottage Pie

With all the stress of living in the 'un known' one way that always makes me feel better is a big hearty meal, and this one will certainly do the trick. With around less than 400 calories per serving this meal will also provide you with protein, healthy fats, fibre, vitamins and minerals. As well as being completely plant based and gluten free. You can always opt for mock meats or tempeh, but I wanted to show you how to make a big meal all of the family will enjoy (great for prepping weekly meals to keep in the fridge / freezer) but will also keep your wallet happy.

Servings: 4
  • 2 tins (400g) Adzuki Beans– other legumes will work just as well
  • 1 Onion
  • 2 Garlic cloves
  • 2 Celery sticks
  • 2 Carrots
  • 1 tbsp olive oil
  • ½ cup Vegetable Stock
  • 1 can Chopped tomatoes
  • 1 cup Quinoa
  • 2 large Sweet potatoes
  • 1 cup vegan cheese - plus some for topping (optional)
  1. Preheat the oven to 180C.
  2. In a pan heat up olive oil, sauté onions, garlic, carrots, and celery until soft. In a separate pan gently boil the quinoa until water has evaporated, then add to vegetables. I love big chunks of vegetables but you can cut them up as big or small as you want.
  3. Add the can of tomatoes and stock and keep on the heat until cooked through and liquid has reduced.
  4. In a separate saucepan, boil water with a dash of salt, add chopped (peeled) sweet potatoes and boil until soft.
  5. Once potatoes are cooked, drain the water and return them to the pan. Using a masher (or fork), mash the potato to a smooth texture. If you'd like an extra smooth consistency, feel free to add a tad of olive oil or vegan butter spread or a dash of dairy-free cheese and milk.
  6. Pour mixture into a baking dish. Layer on the sweet potato mash and smooth it out.
  7. Sprinkle on cheese and season with salt and pepper.
  8. Place in the oven until the cheese is melted and golden! (around 15-20 minutes)
To serve

1.            Serve with a simple side salad and a cheeky glass of red ;)

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