Home VM Healthy RecipesVM Recipes By MealMainsMushroom & Black Bean Madras Cottage Pie with Coconut Pumpkin Mash
MainsVM Vegan Recipes

Mushroom & Black Bean Madras Cottage Pie with Coconut Pumpkin Mash

by Alison Casha
by Alison Casha
Jump to Recipe Print Recipe
Mushroom-&-Black-Bean-Madras-Cottage-Pie-with-Coconut-Pumpkin-Mash

Introducing a vibrant twist on a classic dish: Mushroom & Black Bean Madras Cottage Pie with Coconut Pumpkin Mash! This hearty, plant-based version of the beloved comfort food brings together earthy mushrooms, protein-packed black beans, and a hint of spice from a rich Madras sauce. Fresh parsley and sweet peas add freshness and colour, while the real magic lies in the topping—a creamy coconut-infused pumpkin mash, seasoned with curry powder for a subtle kick. This cosy and flavourful pie is perfect for chilly evenings, offering a delightful blend of spices and textures that will warm you from the inside out!

Mushroom-&-Black-Bean-Madras-Cottage-Pie-with-Coconut-Pumpkin-Mash-alison-casha

Mushroom-&-Black-Bean-Madras-Cottage-Pie-with-Coconut-Pumpkin-Mash

Mushroom & Black Bean Madras Cottage Pie with Coconut Pumpkin Mash

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Ingredients for the Cottage Pie:

500g mushrooms, sliced or chopped as you prefer
2 medium red onions, finely sliced or chopped (depending on how you cut the mushrooms)
250g black beans, cooked
Bunch of fresh parsley, finely chopped
100g fresh or frozen peas
Madras sauce (I bought ready made - spicy, but you can make your own by toasting the spices, many recipes available online)

For the mash topping:

500g pumpkin, cubed
Sunflower oil
Coconut cream
Salt & pepper
Ground Curry Powder

Instructions

  • Place the cubed pumpkin on a baking tray and season with curry powder, salt and pepper and sunflower oil. Mix well to coat all the pumpkin pieces and place in a hot oven (200 degrees C) to cook, until golden. Set aside to cool but leave the oven on, lowering the temperate to 180 C.
  • Meanwhile sauté the red onion and mushroom slices in sunflower oil. When cooked but still holding their consistency, add the Madras sauce and mix well. Add the black beans and chopped parsley and continue to cook on a low flame until the sauce has thickened.
  • As the mixture is cooling down, mash the pumpkin and soften it with a dash of coconut cream until it's soft and fluffy. Season with salt & pepper accordingly.
  • Transfer the veggie mixture into a baking dish and top it with the pumpkin mash. Cook in the oven for 20 mins just until the topping is browning.
  • Serve in portions and top with fresh chopped parsley and your favourite gravy on the side. I always opt for thick onion gravy!

vegan-Mushroom-&-Black-Bean-Madras-Cottage-Pie-with-Coconut-Pumpkin-Mash

Alison has a passion for vegan cooking and loves sharing this enthusiasm with others. She believes food can be simple to prepare and delicious to eat. Whilst being a vegetarian most of her life she has now transitioned to a vegan lifestyle after becoming more aware about the negative impact of the dairy and egg industry on our health, the environment and the animals themselves.

You may also like

Mushy Pea Pie

Cauliflower Tikka Masala

Carrot, Red Lentil, Orange and Miso Soup

Golden Vegan Quiche

Green Velvet Broccoli Soup

Maltese vegan Stuffed marrows

Apple Crumble

Golden Ember Red Lentil Curry

Simple Spinach Tofu Stir-Fry

Spiced Carrot Soup

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Follow us on social.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More