kidney bean cottage pie bowl recipe

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Cottage pie is believed to be the ancestor of shepherd’s pie, a meat and vegetable casserole covered with mashed potatoes. This take on the classic dish is a hearty, robust stew of kidney beans and vegetables with a mashed potato topping.

  • Yield: 4 Servings


  • 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
  • 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
How to Make It
  1. 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
  3. 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.
  4. 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.

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