Cottage pie

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  • 4oz (110g) adzuki beans soaked overnight
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 8 oz (225g) carrots, diced
  • 2 tbsp soy sauce
  • 2 tbsp tomato purée
  • 2 tsp mixed herbs
  • salt & pepper
  • 1 lb (450g) potatoes, peeled
  • 2oz (50g) vegan margarine


  1. Simmer the soaked adzuki beans in 2 pints water for 50 mins, or pressure cook for 15 mins. Drain, reserving the stock.
  2. Pre-heat oven to 200C/Gas 6.
  3. In a large pan, fry onion for 5 mins in oil, add garlic and carrots.
  4. Cook for a further 3 mins, then add the cooked beans.
  5. Mix the soy sauce, tomato purée and herbs with the reserved stock. Pour over the bean and vegetable mixture. Simmer for 20 mins. Season to taste.
  6. Meanwhile steam or boil potatoes and mash them with margarine.
  7. Put the bean mixture into a casserole dish, spread the mashed potatoes on top. Bake in the oven until potato is crisp and brown.