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Mung Bean & Vegetable Cottage Pie




Source of Recipe


Vegetarian Society


List of Ingredients




2tsp/10ml sunflower oil
1 onion. finely chopped
2 carrots, finely chopped
3 sticks celery, diced
8oz/225g mung beans, cooked
2tsp/10ml cayenne pepper
1tsp/5ml chopped fresh marjoram
1tsp/5ml chopped fresh sage
1tbsp/15ml tomato purée
1tsp/5ml yeast extract
½pint / 275ml vegetable stock
salt and pepper
1lb/450g potatoes. peeled and diced
4tbsp/60ml skimmed milk or soya milk
½oz/15g sunflower seeds

Recipe



1. Heat the oil in a large pan and fry the onion, carrots and celery for 5 minutes.

2. Add the cooked mung beans, cayenne pepper, marjoram, sage, tomato purée, yeast extract and stock.
Cover and simmer gently for 10-15 minutes.
Adjust the seasoning.

3. Meanwhile, boil the potatoes until cooked.
Drain and mash with the milk.

4. Put the bean mixture into the base of a large casserole dish and top with the mashed potato.
Sprinkle over the sunflower seeds and bake in a pre-heated oven at 180°C/350°F/gas mark 4 for 30-40 minutes, until top is golden browned.