Mung Bean and Sage Cottage Pie


Mung Bean and Sage Cottage Pie
Serves 4 – 6

1 lb mung beans or aduki beans
3 lbs potatoes, scrubbed
2 onions, finely chopped
2 carrots, grated
2/3 tbs fresh sage leaves
½ pint milk substitute
6 garlic cloves
½ cup cornflour
1 cup apple juice
2 cups water of cooking liquid from beans
½ cup tamari
5 tbs olive oil
1 tsp ground black pepper
Sea salt

1) Cook the beans for 45 minutes in boiling water, to which the garlic cloves have been
added. Reserve the water for later use in this recipe if desired.
2) Boil potatoes with their skins on until they are tender. Then drain and mash well, adding
the milk and oil.
3) Mix the corn-flour to a smooth paste with a little liquid, the carefully mix in apple juice
and tamari.
4) Saute together the onion, sage, carrots and pepper in olive oil, until soft, about 10 – 15
minutes. Add the mung beans, stir well and pour in the apple juice mixture and simmer,
stirring until thickened. Tip into a greased oven-proof dish, top with the mashed potato and
bake for about 20 minutes, at 425 degrees F, until just browned.


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