Vegan Cottage Pie with a Butter Bean Mash

 Today's recipe is a Vegan Cottage Pie with a light Butter Bean Mash.  This recipe is inspired by the popular Instagram account Beat the budget's recipe, but with my own twist to the recipe.  It is not only perfect for these cold autumn nights, but it is also a lighter and healthier version than a meaty cottage pie and is full of protein thanks to the Butter Bean Mash. This recipe makes enough for  6 small portions or 4 large portions for only £3.46 excluding cupboard essentials. 

Ingredients needed :

• 3 tins of butter beans (£1.55)
• 350g of Quorn mince (£1.59)
• 1 onion diced (10p)
• 3 Garlic cloves (10p) 
• 3 carrots (12p) 
• 2 tbsp of tomato puree
• 1/2 tbsp of  Henderson's Relish ( or Worcester sauce for a non vegan option)
• 2 vegetable stock cubes 
• 1 tsp thyme 
• olive oil 

Preparation time : 45 minutes 

Method : 

Preheat the oven to 180 degrees. 

 Step 1. Heat a tablespoon of olive oil in a frying pan on a medium heat and add the onion, three garlic cloves and thyme, for around 5 minutes.  
Step 2. Boil 400 ml of water and add the stock cubes. Add half of the stock mixture (200 ml)  and the tomato puree to the onions and garlic mix. 
 Step 3. Peel and cube the carrots.

Step 4. Add the carrots and the Quorn mince to the mixture, in addition to the Henderson's Relish, and leave to simmer for around 10 minutes. 
Step 4. Rinse and drain the butter beans and blend with the rest of the stock mix, with some salt and pepper and 1 garlic clove, and blend until a creamy mash consistency is created. 
 Step 5. Add the filling to baking tray and top with the creamy mash, and place it in the over for around 20 minutes, or until golden brown. 

You can also add chopped up parsley to add to the taste. 

Enjoy!