aduki bean cottage pie

Ingredients:

125g. aduki beans, soaked overnight

1 large onion, chopped

2 carrotts, chopped

2 sticks of celery, chopped

salt to taste

2-3 teaspoons of original bisto (or any vegan gravy) and water for mixing

topping choices:

a cupful of millet boiled with a cauliflower and then mashed with a little seasalt

or a cupful of millet boiled with 3 or 4 chopped, peeled parsnips and mashed

or mashed potatoes prepared with soya milk and marg. (slightly less healthy)

sweet potato mash is also good!

Place the aduki beans in a pan and cover well with water. bring to the boil and then turn down to a simmer until softened (varies – can be half an hour or a bit more). Drain and then add the vegetables, cover with water again and bring to boil and then simmer for about 10-15 minutes. Add your bisto or other gravy mix plus any salt desired, and place in an oven proof dish. Top with mash of choice and then into the oven to brown up a little (200C/400F for about 20-30 minutes or longer of heating up from cold later). Fantastic served with slightly boiled spring greens or dark cabbage.



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