I was in the mood for something comforting, didn’t have any meat, didn’t want to go out of the house and also just felt like something vegetarian, so I made this twist on a classic cottage pie using black beans. It was super good and though I think it can easily feed four, the two of us inhaled it.

You could easily make this vegan, but this version is only vegetarian because of the feta and yoghurt which I think adds a nice tang to this recipe.

Black bean and sweet potato cottage pie (2 – 4 portions)

Ingredients

• 400g black beans
• 400g chopped tomatoes
• 1 Vegetable stock cube
• 3 brown button mushrooms
• 1 Bay leaf
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp sage
• 3-4 Sweet potatoes
• 2 tsp Greek yoghurt (this is what I had in the fridge – use butter, cream or nothing as you see fit to make the mash)
• Feta

Method

1. Soften mushrooms in a medium sized pot
2. Add in finely chopped herbs
3. Add in stock cube (dissolved in about 1 dl of boiling water), tomatoes and black beans
4. Stir in bay leaf
5. Simmer until thickened (15 minutes minimum) and remove bay leaf
6. While simmering, boiled cubed sweet potatoes until soft
7. Mash together with Greek yoghurt
8. Pour black bean mix into a 19cm oven proof dish then cover with masked sweet potato
9. Crumble feta on top and pop under the grill until golden