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Cottage pie with edamame beans recipe


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  • Meat and poultry
  • Beef
  • Beef pie

A cottage pie with a twist! This cottage pie adds edamame beans, also known as soya beans, to give a lovely additional flavour and texture.


London, England, UK

3 people made this

IngredientsServes: 4

  • 2 large potatoes, peeled and diced
  • 2 tablespoons soured cream
  • 1 teaspoon salt
  • ground black pepper, to taste
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon oil
  • 1 onion, chopped
  • 500g minced beef
  • 2 garlic cloves, minced
  • 300g edamame, shelled
  • 2 eggs
  • 100g grated Cheddar cheese

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat oven to 175 C / Gas 3/4 and grease a casserole dish.
  2. Bring a saucepan of salted water to the boil then add the potatoes and boil for 10 minutes, until soft. Drain, mash and mix in soured cream, salt, pepper and nutmeg. Set aside.
  3. Meanwhile heat the oil in a frying pan, and the onion and cook and stir until translucent. Add the minced beef and fry, breaking the meat into little pieces with a spoon. When the meat is browned on all sides, add the garlic and fry for a further 1 minute. Season with salt and pepper to taste and remove from the heat. Allow to cool.
  4. As soon as the meat is cooled, stir in the edamame and eggs and transfer the mixture to the prepared casserole dish. Top with a layer of mashed potatoes and sprinkle cheese on top.
  5. Bake for 20 to 25 minutes in the preheated oven, until cheese has melted and the top is golden brown. Remove from the oven and serve piping hot.

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( 2 adults and 2 kids )

  • 800 grams sweet potatoes
  • 400 grams carrots *
  • 6 stick celery *
  • 2 onion
  • 2 clove garlic
  • 2 tsp curry
  • 800 grams beef mince
  • dried oregano - or thyme
  • 300 ml water
  • 70 grams tomato purée
  • 4 tbsp worcestershire sauce
  • 300 grams edamame beans - or peas
  • 1 cube beef stock
  • 200 grams grated cheese
  • salt
  • pepper
  • olive oil
= See the recipe - click the ingredient

Shepherd’s Pie

Shepherd’s pie is a very traditional dish in Ireland and the UK. This lentil and vegetable version is full of fibre, nutrients, and is low in fat.

  1. 8-10 potatoes peeled
  2. 2 medium onions
  3. 2 large carrots
  4. 10 button mushrooms (or equivalent)
  5. 4 stalks of celery
  6. 2 garlic cloves
  7. 200g brown or green lentils (dry)
  8. 2 tbsp fresh parsley
  9. 1 big teaspoon of mixed herbs (feel free to use more if you want)
  10. ½ – 1 teaspoon of cinnamon (yes you read right – cinnamon)
  11. 1 tbsp plain flour
  12. 1 tbsp soya butter
  13. 1 tbsp tomato puree
  14. 1 vegetable stock cube
  15. 500ml boiling water
  16. Salt and pepper

Soak your lentils in advace (2/3 hours before cooking ideally).

  • Soak your lentils in water for 2/3 hours before you start cooking. If you don’t do this they will take a lot longer to cook.
  • Peel, wash and put your potatoes on to boil.
  • Finely dice your onions, carrots, celery and mushrooms and crush your garlic.
  • Put a casserole pot on a medium heat and add your soya butter.
  • When melted add the onions and sweat them off until they start to go translucent.
  • Add the garlic and sweat until both the onion and garlic are soft and translucent.
  • Add the rest of the veg and cook for another 10 minutes – stirring constantly.
  • When the veg has softened and started to brown add in your flour and stir through so it coats the veg.
  • Then add the flavourings – salt, pepper, cinnamon, mixed herbs and parsley. Stir these through.
  • Make 500ml of stock using your water and vegetable stock cube.
  • Mix the tomato puree into the stock.
  • Then start adding your stock to the veg very slowly. Every time your pour some stock into the veg stir it through until it has absorbed and slightly thickened.
  • Then drain your lentils and them to the pot and stir through.
  • If this makes the mixture too dry add some more boiling water in small amounts. If you need to add a lot of water you can throw in another half a stock cube so you don’t dilute all the flavour.
  • Leave the mixture to simmer for around 40-45 minutes but check it and stir it constantly to make sure it doesn’t burn. Keep the heat low to avoid this happening.
  • Add in a about a tablespoon of brown sauce at the end of the cooking process and stir it though.
  • When the lentil mix is cooked through add it to your baking dish.
  • Mash your potatoes with soya butter and unsweetened soya milk or another plant milk (I would not recommend anything sweet or almond milk).
  • Spread the mashed potato over the top of the lentil mix, smoothing it out with a fork. We added some parsley on top.
  • If you have any Violife cheese you could add this over the top but that is optional.
  • Then bake the shepherd’s pie a hot oven for 20-30 minutes until the potato starts to go golden brown. If you don’t bake it until the following day it will need longer.
  • When it’s ready put your hands together and give thanks that NO animal was harmed in the making of your dinner and enjoy!

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Instructions

Pie crust

  • Combine the flour and salt in the food processor and pulse a few times to combine.
  • Add the butter and process on high for 30 seconds to a minute. You’re looking for a crumbly texture, like cornmeal.
  • Move mixture to a large bowl and add three tablespoons of ice water. Combine into a smooth ball using your hands.
  • Wrap in saran wrap. This should be refrigerated for at least 30 minutes prior to using, and can be stored in the fridge for up to 3 days or the freezer for a few weeks at least.
  • Add the olive oil to a soup pot and heat over medium heat until shimmering.
  • Add the garlic and cook just until puffy, about 30 seconds.
  • Add the onion, celery, and carrot and cook for 7-10 minutes until soft.
  • Stir in tomato paste and cook for another minute or two, until fragrant and darkened.
  • Add the mushrooms and cook for 5 minutes, letting them get tender and release some juices.
  • Add the potatoes, salt and pepper, and stir to coat.
  • Add the white flour and stir for another minute or so.
  • Add the vegetable stock and the bay leaf and bring to a boil.
  • Turn heat down to a simmer, and cook for about 15 minutes until the potatoes are tender enough to be pierced with a knife and broth has thickened and reduced by about half. (You should preheat the oven to 350 at this point).
  • Stir in beans and Worcestershire sauce.
  • Remove bay leaf and transfer mixture to a large oiled 9 ½” pie dish about 2” deep - you can also use a 2 quart oiled casserole dish.
  • Preheat the oven to 350 degrees.
  • Sprinkle your countertop with flour and roll out your pie crust to a circle big enough to cover the top of the pie dish, about ¼” thick.
  • Gently and loosely drape the crust on the rolling pin, and place on top of the filled pie dish. Trim to about ¼” over the dish edge, and crimp the edges.
  • Cut a few slits in the center of the crust to allow the steam to vent.
  • Brush the crust generously with oat milk.
  • Place the pie on top of a sheet pan and bake for 50-60 minutes, until crust is golden and filling is bubbly.
  • Let the pie sit for 10-15 minutes before serving. Now is the perfect time to make a side (some suggestions for pairing are below).

How to make cottage pie with spiced parsnip and potato topping

P arsnips are one of those vegetables which seem to be available all year round, certainly in the colder months. They are primarily harvested in the autumn and are then available from storage all through the winter.

Cold weather helps to convert their starch into sugar, so a later harvest or long cold storage makes for sweeter parsnips.

Like their distant relative the carrot, parsnips are sweet but they have an earthier and nuttier flavour. They can be eaten raw when the flesh is crunchy but once cooked they turn beautifully creamy.

Recommended

A great source of vitamin C, B3 and K, parsnips are rich in potassium (which helps to regulate blood pressure) and iron and are a good source of fibre.

Their unique sweet and nutty flavour is delicious added to soups, stews and roasts (Christmas dinner isn’t complete without roasted parsnips).

Here they are added to the much loved, if a little plain, potato topping of a cottage pie to add a little of their trademark sweetness. Ground cumin and coriander, cooked in a little butter is then swirled into the parsnip and potato mash before sprinkling with a little cheese and baking until golden.

Cottage pie with spiced parsnip and potato topping

450g potatoes, peeled and diced
450g parsnips, peeled and chopped
50g butter
1 tsp ground coriander
1 tsp ground cumin
Salt
Freshly ground white pepper

2 tbsp rapeseed oil
1 large onion, peeled and finely diced
Pinch of salt
1 large stick of celery, finely chopped
1 large carrot, peeled and finely diced
400g minced beef
250g chestnut mushrooms, finely chopped
2 large tomatoes, chopped
1 tbsp tomato puree
¼ tsp cinnamon
250ml strong beef stock
1 sprig thyme
½ tsp freshly ground black pepper
1 bay leaf
1 tbsp Worcestershire sauce
125g frozen edamame beans

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In a medium saucepan on a moderate heat simmer the potatoes and parsnips in lots of salted water until tender, this will take 10-15 minutes.

While the vegetables are cooking melt the butter in a small saucepan and gently fry the ground spices for a minute or two then take off the heat and put to one side.

Drain the potatoes and parsnips through a colander, return to the pan and mash them with a potato masher. Pour in the spiced butter and stir through. Taste and adjust the seasoning if necessary. Put to one side to cool.

Heat the oil in a large saucepan, add the onions and a pinch of salt and saute for 2 minutes. Add the celery and carrots and continue to cook until the vegetables are tender, about 5 minutes.

Tip in the minced beef and break it up with a spoon. When the beef has browned and is cooked through add the mushrooms and cook for a further 2-3 minutes.

Recommended

Add the tomatoes, tomato puree and cinnamon. Continue to cook for a further 2-3 minutes to cook off the raw taste of the puree.

Pour in the stock, if you are using cubes add two to this amount of water, you want it to be very beefy. Add the thyme, black pepper, bay leaf, Worcestershire sauce and the frozen edamame beans and bring to the boil. Turn the heat down and simmer gently 15-20 minutes.

Meanwhile, preheat your oven to 180C/350F/gas 4. Remove the thyme sprig and bay leaf then taste the filling and adjust the seasoning if necessary. Transfer to a large baking or casserole dish and spoon dollops of the potato and parsnip mash over the top. Don’t be tidy, any peaks in the mash will catch in the oven and go crispy.

Bake in the preheated oven for about 25 minutes until the top is golden and the cheese is melted.

This is a meal in itself, meat, veg and potatoes all in one, but if you want to make it even healthier just add a portion of your favourite vegetable.


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Still Feeling Peckish

National Day has come round again! I really enjoyed the day of absolutely no work or ministry commitments, some time cooking and catching up with friends. Oh and of course watching the mandatory National Day Parade telecast. There’s something nostalgic about listening to Singapore songs and listening to kid#2 critique the marching styles of the march past.

Dinner was deliberately multiethnic and all mixed up. I think that is Singapore’s greatest strength and attraction. Each ethnic group coming together and sharing each others’ favourite foods and culture. I think there are not many places where this happens unconsciously and naturally. However when I was doing my fellowship in a lab in NY, my lab mates were truly from all corners of the globe (I could count the number of Americans with the fingers of my left hand). One of my best memories was of how we would run off for an extended lunch once a month to have a meal together, and we would take turns to host the lunch in a restaurant representing the country we came from. We had amazing lunches and it was wonderful to have our host explain the food and the significance of the dishes.

Back home in Singapore one of the ethnic tensions some years ago was when a migrant family from China objected to the smell of curry coming from the home of their Indian neighbours’ kitchen. This triggered an uproar locally and sparked off a “Cook and Share a Pot of Curry” movement. So for the dinner tonight, I included Indian fish head curry, turmeric cauliflower rice, Malay kunyit fried chicken wings, sambal kangkong, braised Chinese cabbage, and sous vide ribeye steak. A truly eclectic mixture.

A completely mixed up National Day dinner menu!

Usually when I cook I don’t just cook traditional food but I do try out twists to old dishes. Today I decided that instead of making a traditional shepherd’s pie (or rather a cottage pie as I was using ground beef), I would incorporate one of my favourite Indian dishes, Kheema, into my cottage pie. Kheema is a spicy Indian curry ground beef dish that is sold as a street food. I remember my mum being a rather indifferent cook when I was growing up, but beef Kheema was one of her best dishes and I have fond memories of it to this day.

To make the Kheema more low-Carb friendly, I substituted edamame beans for peas as edamame beans have a lower carb count. And of course instead of potato I made cauliflower mash for the topping of the cottage pie.

Verdict – pretty nice twist I thought. If you do like a spicy pie, this would be a definite win.

Kheema Cottage Pie

  • Servings: 8
  • Time: 1.5 hours
  • Difficulty: Easy

Ingredients

  • 700 g ground beef
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1 knob (about 1 inch thick) of young ginger, peeled and grated
  • 2 tomatoes, diced
  • 1/2 cup edamame beans
  • 1 tbsp tomato paste
  • 1 1/2 tsp sea salt
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam marsala
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 cup water
  • 2 tbsp avocado oil
  • 2 tsp Apple cider vinegar
  • 1 head cauliflower, cut into florets
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tbsp butter
  1. Heat up a large skillet with the avocado oil.
  2. Stir fry the garlic and onions for 2-3 minutes over medium heat.
  3. Add the ground beef to the skillet and continue to stir fry till the meat is no longer pink.
  4. Add the salt and spices (coriander, cumin, smoked paprika, cayenne pepper and garam marsala). Then add the tomatoes, tomato paste, edamame beans and 1 cup of water and simmer over a medium flame for about 10 minutes, stirring occasionally. The Kheema is done when most of the liquid has evaporated.
  5. Add the vinegar to the beef and stir through. Take the skillet off the heat.
  6. Steam the cauliflower florets for 20 minutes.
  7. Drain the liquid from the florets, mash the florets with a hand-held blender together with the butter and salt and pepper. Set apart.
  8. Heat the oven 180 deg C.
  9. In a casserole dish, place the Kheema layer in and use the back of a spoon to gently pack the ground mice. Spoon in the next layer of cauliflower mash. Smooth the top layer. You can decorate the cauliflower mash topping by using a fork to create decorative grooves on the surface of the pie.
  10. Bake for 30 minutes. Serve hot this can be a one dish meal!

1. Simmering the Kheema on the stove 2. Pack the Kheema layer in 3. Cover with cauliflower mash 4. Baked Kheema cauliflower mash.


Veggie penne bolognese – Cook with Fearne!

Fancy joining our live cook along with Fearne Cotton? Founder Myles and Fearne will be cooking up our Veggie penne bolognese in the MC kitchen on Wednesday 12th May at 6pm and you’re invited!

Tune in on Facebook or Instagram to ask Fearne your questions as we share tips and tricks for maintaining a healthy balance as we return to a faster-paced ‘normal’ life once again.

Order the recipe to receive a FREE Mindful Chef apron and cook along at home!

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A Quick Word On The Mashed Potatoes

I decided to put Greek yogurt in my potatoes to lean towards healthy while still being creamy-tangy (gah, so good).

That being said, if you want this to be a completely vegan shepherd’s pie, just use olive oil instead of butter and maybe a splash of non-dairy milk in your potatoes and you will be golden. And if you’re gluten free? I have a hack for you involving mashed potatoes – check the recipe notes.

Can you smell it though? That red wine, garlic, olive oil, rosemary aromatherapy?

If you’re really looking ahead, I’ll also say that Shepherd’s Pie is a perfect after-Thanksgiving recipe, because guess what you have a lot of in your fridge after Thanksgiving? Leftover mashed potatoes. This is an amazing way to use up some of those holiday potato leftovers.

Important to note that this vegetarian shepherd’s pie is a total comfort food meets real food situation, so it’s going to require pajamas or sweats. A big fluffy sweater would be okay, too. Blanket, slippers, and candle are all optional. But a big appetite will be necessary. I know you can deliver.

When you pull this out of the oven and the sauce is bubbling up around the sides under the lightly-golden-brown potatoes and your whole house smells like a log cabin in the northwoods?

This will not be a sad moment for you.


Easy Cottage Cheese & Broccoli Casserole

Preheat the oven to 375°. Coat a 9” pie pan or a 7” x 9” casserole dish with cooking spray.
Steam broccoli until tender and place in pie pan/baking dish.
In a medium size mixing bowl, combine the cottage cheese, Cheddar cheese, onion, egg, and Parmesan cheese. Pour mixture over broccoli and bake for 35-45 minutes, until the center of the casserole is set. Allow the casserole to cook for about 10 minutes before serving.

Makes 6 servings
Serving Size: ¾-1cup

Calories 150
Fat 5.5g
Saturated Fat 3.0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.8g
Cholesterol 46mg
Sodium 529mg
Potassium 260mg
Carbohydrate 6g
Fiber 2g
Sugar 3g
Protein 19g

Adapted from: Recipes for Life After Weight Loss Surgery by Margaret Furtado