This delicious cottage pie, is made using red kidney beans in place of meat. I have also included a dairy free option, for those of you who are vegan, or lactose intolerant.
Kidney beans are packed full of good stuff like fiber, folate, protein and complex carbohydrates, helping to stabilise blood sugar levels! Protecting you against heart disease and other cardiovascular illnesses, supercharged with antioxidants and cholesterol free too! With far less calories per 100g than meat, they make a healthier choice.
1 cup dried red kidney beans, soaked over night, and cooked as per packet instructions. Alternatively use 2 cups of canned kidney beans drained.
2 tbsp olive oil
1 large onion, chopped
1 leek, chopped
4 cloves of garlic, chopped finely
2 medium carrots, peeled and grated
400g can chopped tomatoes (or equivalent chopped fresh tomatoes)
350g jar tomato puree
2 1/2 tbsp tomato paste
4 cups of good quality stock
1 tsp honey (or maple syrup for vegan option)
2 tsp dried italian herbs
freshly ground pepper
6 large potatoes, peeled and quartered
3 large kumara (sweet potato), peeled and quartered
2 sprigs fresh rosemary, washed
1 cup grated parmesan cheese
In a large pan on medium heat add olive oil and saute onion, garlic, leek and carrot for five minutes. Add chopped, tomatoes, tomato puree, paste, stock, honey, herbs and season to taste with the garlic salt and black pepper. Simmer on a medium - low heat until sauce has reduced a little and thickened, around 30 minutes. Add kidney beans and set aside.
While the sauce is cooking, place potatoes in a large pan, cover with water and season with a large pinch of salt. In a medium pan cover the kumara with water, and season with a large pinch of salt. Cook both on a medium heat until tender. Drain, add a large knob of butter to each of the separate pans with a dash of milk and mash them until smooth, adding more milk if needed.
Pre heat oven to 180°C.
Add the sauce to a large roasting tin, or into 2 ovenproof dishes. Top with the mashed potato one large spoonful at a time, alternating between the kumara and potato. Sprinkle with the parmesan and rosemary, bake for 25-30 mins, or until the topping is golden. Enjoy!
For extra decadence, add chopped feta to the top before baking.
For the dairy free option, use a dairy free milk to mash the potatoes with, and olive oil in place of the butter. Leave out the cheese, instead drizzle with olive oil.
Or don't mash the potato or kumara. Instead, parboil until almost tender, drain and drizzle with olive oil. Place on top of the sauce and sprinkle with rosemary. This is delicious as all the vegetables soak up the sauce and the top goes crispy!
Feel free to use any vegetables you wish, I love to use zucchini and peppers in the summer, when they are in season.