Hayley's Health Foods

Vegetarian Cottage Pie.



nut free


Vegetarian Cottage Pie


  • Potato (4 - small)
  • Garlic (1 clove)
  • Onion (1)
  • Carrot (1)
  • Tomato (3)
  • Cheese (1/2 cup - grated)
  • Black Beans (400g)
  • Ground Paprika (1 tsp)
  • Dried Thyme (1/2 tsp)
  • Pink Himalayan Salt (pinch)
  • Pepper (pinch)
  • Ice (tray - optional)


  1. Bring a large pot of water to a boil.

  2. Peel the potatoes and cut into small chunks.

  3. Add the potatoes to the boiling water and cook until soft.

  4. Meanwhile, bring a small pot of water to a boil and prepare an ice bath by putting the ice in a bowl along with some water.

  5. Place the tomatoes in the boiling water. After 30s-1min you should see the skin starting to come off, at this point take the tomatoes out and dunk them in the ice bath.

  6. After a minute or so, take the tomato out of the ice bath and the skin should now be nice and easy to pull off. Discard the skin and cut the tomato into small pieces. Set the tomato aside.

  7. Heat a pan to a medium heat.

  8. Cut up the onion and garlic, and grate the carrot.

  9. Sauté the onion, garlic and carrots until they begin to soften (3-5mins).

  10. Add the paprika, thyme, salt and pepper. Stir the mix together and continue to sauté for another 5 minutes.

  11. Add the beans and tomatoes and stir. Simmer for another 2 minutes.

  12. Remove the bean mix from the heat.

  13. When the potatoes are soft, drain the water and add the milk. Mash the potatoes until they are a smooth consistency.

  14. Pour the bean mix into a deep baking dish then layer the potato on top.

  15. Grate the cheese and sprinkle over the top of the potato.

  16. Bake the cottage pie in the oven at 180°C for 20 minutes.

  17. Serve and enjoy!