Vegan Kidney Bean Cottage Pie Bowl from Vegan Bowls by Zsu DeverCottage pie is believed to be the ancestor of shepherd’s pie, a meat and vegetable casserole covered with mashed potatoes. Although it’s now popular worldwide, the dish hails from Scotland and Ireland, and it’s the perfect meal for St. Patrick’s Day dinner.

This meat-free take on the classic dish from Vegan Bowls by Zsu Dever is a hearty, robust stew of kidney beans and vegetables with a mashed potato topping.

Kidney Bean Cottage Pie Bowl

Serves 4

Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 4 garlic cloves, crushed
  • 1 teaspoon sea salt
  • 1 sprig fresh rosemary
  • 1/4 to 1/2 cup unsweetened plain nondairy milk
  • 2 tablespoons olive oil
  • Black pepper, to taste

Beans and Vegetables

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 8 ounces turnips, cut into 1/2-inch dice
  • 2 medium carrots, cut into 1/2-inch dice
  • 4 garlic cloves, minced
  • 10 sprigs fresh thyme
  • 1 teaspoon sea salt
  • 1/4 cup whole-wheat pastry flour or all-purpose flour
  • 2 tablespoons tomato paste
  • 2/3 cup red wine
  • 2 cups cooked cannellini beans
  • 2 cups cooked kidney beans
  • 2 cups vegetable broth
  • 4 cups fresh baby spinach
  • Black pepper
    1 cup green peas, thawed if frozen

Preparation

  1. Potatoes: Combine the potatoes, garlic, salt, and rosemary in a medium saucepan. Add just enough water to cover, bring to a boil over high heat, covered, reduce to simmer over medium and cook until knife-tender, about 10 minutes. Drain, discard the rosemary stem, mash with a potato masher, and add 1/4 cup of milk, oil and pepper. Stir with a sturdy wooden spoon, adding more milk, if needed, and keep warm. If you have extra time, transfer the potatoes to a baking sheet in 1/4 cup portions and bake in a preheated 450°F oven until crisp on top, about 15 minutes.
  2. Beans and Vegetables: Heat the oil in a large skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes, stirring occasionally. Add the turnips, carrot, garlic, thyme, and salt. Cook covered, stirring occasionally, until golden, about 5 more minutes. Stir in the flour and mix until well combined. Stir in the tomato paste and cook 1 minute. Stir in the wine and cook until evaporated, about 2 minutes.
  3. Add the beans and broth to the skillet. Cook until the sauce is reduced by one quarter, about 3 minutes. Taste and adjust seasoning with salt and pepper. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in the peas. Cover and keep warm until serving. To serve, spoon the beans and vegetables into bowls and top with the mashed potatoes.

Gluten-Free Option: Omit the flour. Mix 1/2 cup of the broth with 1 1/2 tablespoons organic cornstarch or arrowroot starch. Add the slurry to the sauté after the spinach wilts and simmer just to thicken.

Vegan Bowls by Zsu DeverRecipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC. 

Printable Kidney Bean Cottage Pie Bowl recipe:

Vegan Kidney Bean Cottage Pie Bowl
Author: 
Serves: 4 servings
 
Ingredients
Potatoes
  • 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch dice
  • 4 garlic cloves, crushed
  • 1 teaspoon sea salt
  • 1 sprig fresh rosemary
  • ¼ to ½ cup unsweetened plain nondairy milk
  • 2 tablespoons olive oil
  • Black pepper, to taste
Beans and Vegetables
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 8 ounces turnips, cut into ½-inch dice
  • 2 medium carrots, cut into ½-inch dice
  • 4 garlic cloves, minced
  • 10 sprigs fresh thyme
  • 1 teaspoon sea salt
  • ¼ cup whole-wheat pastry flour or all-purpose flour
  • 2 tablespoons tomato paste
  • ⅔ cup red wine
  • 2 cups cooked cannellini beans
  • 2 cups cooked kidney beans
  • 2 cups vegetable broth
  • 4 cups fresh baby spinach
  • Black pepper
  • 1 cup green peas, thawed if frozen
Instructions
  1. Potatoes: Combine the potatoes, garlic, salt, and rosemary in a medium saucepan. Add just enough water to cover, bring to a boil over high heat, covered, reduce to simmer over medium and cook until knife-tender, about 10 minutes. Drain, discard the rosemary stem, mash with a potato masher, and add ¼ cup of milk, oil and pepper. Stir with a sturdy wooden spoon, adding more milk, if needed, and keep warm. If you have extra time, transfer the potatoes to a baking sheet in ¼ cup portions and bake in a preheated 450°F oven until crisp on top, about 15 minutes.
  2. Beans and Vegetables: Heat the oil in a large skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes, stirring occasionally. Add the turnips, carrot, garlic, thyme, and salt. Cook covered, stirring occasionally, until golden, about 5 more minutes. Stir in the flour and mix until well combined. Stir in the tomato paste and cook 1 minute. Stir in the wine and cook until evaporated, about 2 minutes.
  3. Add the beans and broth to the skillet. Cook until the sauce is reduced by one quarter, about 3 minutes. Taste and adjust seasoning with salt and pepper. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in the peas. Cover and keep warm until serving. To serve, spoon the beans and vegetables into bowls and top with the mashed potatoes.
Gluten-Free Option: Omit the flour. Mix ½ cup of the broth with 1½ tablespoons organic cornstarch or arrowroot starch. Add the slurry to the sauté after the spinach wilts and simmer just to thicken.
Notes
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

Mailing list sign up

Pin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Email this to someonePrint this pageShare on TumblrShare on StumbleUponShare on Reddit