Vegetarian Cottage Pie. A vegetarian / gluten free version of cottage pie which is a nourishing and warming. Helpful when the weather is a little on the cool side!
Ingredients
Directions
Finely dice the carrots, celery, mushrooms and zucchini.
Place in a frying pan over medium heat.
Add extra virgin olive oil to the pan and saute until soft.
Rinse and drain the red kidney beans.
Add kidney beans, diced tomato, paprika, chipotle, coriander, sea salt and cracked pepper to pan.
Bring up to a simmer and cook for approximately 10 minutes until mixture thickens slightly.
Stir through baby spinach leaves.
Pour into a casserole or deep pie dish.
Peel and chop potatoes and sweet potato.
Place potatoes and sweet potato in a pot of cold water with pinch of salt.
Bring to a boil and cook until tender (approximately 10 – 15 minutes).
Mash potatoes and sweet potato thoroughly with 1tb of extra virgin olive oil and salt and pepper to taste.
Using a fork, spread mash mixture over the vegetable and bean mix.
Bake in oven at 180ºC for 45 minutes or until heated through and topping is slightly crispy.
Note: Chipotle in Adobo is a Mexican ingredient that is a dried, smoked jalapeno chilli in a sweet and tangy red sauce.
It has a deep, smoky flavor. It is readily available in most supermarkets and delicatessens. I usually include a small amount of both the chilli and the sauce in the recipe.
Food sensitivity info: Chipotle in Adobo often contains a small amount of soybean oil and onion, so if you are sensitive to either of these, you can omit this ingredient entirely. Another option is to substitute the paprika with smoked paprika, to add a smoky flavor to the dish.
