Vegetarian cottage pie with dauphinoise potato

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Lately a lot of my meals have been indianised versions of English meals and that’s because my son is home from University and most of the food cooked is his choice – which is great as I get to try out something new.  I often cook cottage pie using Quorn   (FYI: Quorn is the brand name for a range of meat-free ingredients and meals sold here in UK) but today I made this cottage pie using Heinz baked beans (yes- the ones you get out of a can), chick peas and mixed vegetables topped with dauphinoise potato (Sound’s posh doesn’t it?) .   This is a great dish to cook and keep in the fridge, ready to go in the oven just before dinner time.

Ingredients for 4 servings

  • 1 can of chick peas (the 400 gms of chick peas can when Drained Weighs 240g)
  • ½ can of baked beans (200gms)
  • 2 cup mixed vegetables ( I used carrots, sweet corn, onions, sweet peppers and aubergine)
  • 6-8 medium potatoes
  • 2 fresh tomatoes chopped finely
  • 2 tbls olive oil
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp mixed cumin and coriander powder
  • 1 tsp pepper (and more to sprinkle on the potatoes)
  • 2 cups grated cheddar cheese
  • 1 cup double cream
  • small bunch of fresh coriander and some fresh green chillies (optional)  for the topping.

Method

1.   Heat the olive oil and stir fry the onions.   Drain and wash the chick peas . Once the onions are soft, add the chick peas, baked beans and mixed vegetables  – including the tomatoes.  Add all the spices – salt, chilli powder, cumin and coriander powder and pepper and allow the mixture to cook until all the vegetables are cooked and the moisture has been absorbed.  This could take about 20 minutes.

2.  In the meantime, peel the potatoes and par boil them in plenty of water.  Once boiled, cut them into thick round slices.  Some potatoes cook fast so try and not over cook the potatoes as it’s difficult to slice them if the are too soft. ( If this happens, you can make the potatoes into mash potatoes and use that as a topping).

3.  Now add the fresh coriander to the pie filling and spread the mixture in a baking tray.

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4.   Add a layer of potatoes on top of the pie filling.  Sprinkle some pepper on the potatoes and add layer of cheese on the potatoes. P1180171

5.  Add some double cream on the potatoes and make a second layer of potatoes and finish with a layer of cheese. P1180172

6.  Sprinkle some fresh coriander and fresh green chillies and cook the cottage pie at 180 degrees Centigrade ( 350 F or Gas mark 4 ) for 20 minutes and 150 degrees (300 F or gas mark 2 ) for 20 minutes. P1180173

7.   Served hot vegetarian cottage pie with lots of love….P1180178

  • maxwell ivey

    Hi Lina; sounds like good comfort food with all the potatoes and cheese in it. also sounds like it would be good in the winter time. It doesn’t sound hard to make, but its still beyond my skill level. enjoy having your son home to cook for, max

  • Jacqueline Gum

    Love the potatoes on top! Looks absolutely wonderful! I’ve never heard of Quaorn…but the baked beans will do it for me:)

  • Catarina Alexon

    Sounds and looks delicious, Mina. Love chick peas so I’m sure I would love it.

  • I haven’t had Quorn since I lived in Australia (it’s all Gardein and Tofurky in the States and Canada). I’d completely forgotten about Quorn – great idea!

  • Tim

    That does look delicious and since I haven’t yet had breakfast it has spurred me to get cracking with that before I drown in my own mouth water.

  • Donna Janke

    This looks delicious. Another recipe to add to my list of “need to try”.

  • Beth – http://EncoreWomen.com

    I look forward to your recipes! Here’s another one that is making my mouth water. I love that you can make it ahead too.

  • Wow, amazing what you can do starting with a can of baked beans.Mina, I love your recipes and here’s another one bookmarked. I’m going to have to set up a file just for you.
    Lenie

  • This is comfort food! What a great way to utilize leftover beans or veggies you might have hanging around in the fridge! Sounds delicious!

  • Hi Mina,

    I always love to learn new things. I had not heard of a dauphinoise potato before this.

    I am not vegetarian, but all vegetables have nutrients our bodies need. Another fine recipe, thank you!

    Have a beautiful week!
    Bill

  • Hi Mina, Nice recipe. It is looking very yummy. Really have to try this one. My chickpeas are getting soaked.

  • You are posting so many recipes I want to try. For over a year, I’ve been saying I would include more vegetarian meals on a regular basis, but still need to do so. It just occurred to me that even if I start incorporating one of you recipes once a month, I will soon have a great arsenal of no-meat dishes at my disposal.

  • Carl Hedinger

    Wow, this looks awesome! Definitely up my alley since tofu is taking the place of meat more often than not. Thanks for sharing.

  • I love your food descriptions–“…Indianised versions of English meals…” and “dauphinoise”.
    This is a great find because I need help with vegetarian cooking. I’ve been randomly experimenting with turmeric. Vegetarian food recipes are a great idea. The photos look appetizing. I wish I was in your kitchen!

  • OMG this looks so delicious. I’m with Jacquie, I love the potatoes on top! I’ve not heard of Quaorn. I’ll need to go look for it:)

  • Valerie Remy-Milora

    This looks totally decadent and delicious!! And I bet it’s just as good as leftovers. Yum!

  • I have seen Quorn products on the freezer shelf but have not yet tried any of them. This recipe looks delicious, and it is also quick and economical. Thank you for another tasty gem.

  • This looks delicious. I love that it is loaded with vegetables. I am going to add this to our meal plan for next week!

  • My mom is in love with indian foods so much! I tried some before and I think this one looks super delicious especially it’s vegetarian. Thank you for sharing 🙂

  • Catarina Alexon

    Looks delicious. Have to admit I don’t eat cottage pie made the English way. Touched it once during the 15 years I lived in London – never again:-)

  • Krystyna Lagowski

    Another fabulous recipe! I’ve never heard of dauphinoise potatoes but they do sound rather posh. I must try this some time – sounds like a great dish for when it cools down some.

    • Krystyna- This is a perfect dish to serve anytime

  • This looks tasty! Um, can I come over for dinner? 😉

    • Lorraine- That would be lovely. Just bring the dessert.

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