Mung Bean and Vegetable Cottage Pie

We have had this a few times for dinner, we found the recipe a few months ago and its something we really enjoy. It reminds us of a meat cottage pie but obviously with no meat. I think this is the type of dinner that would suit both non meat eaters and meat eaters. A great family meal all round and very easy to make.

Mung Bean and Vegetable Cottage Pie

Serves: 4  | Prep: 20 minutes  | Cook: 45 minutes  | Suitable for Freezing


  • 2 tsp frying oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed and chopped
  • 2 carrots, finely chopped
  • 3 sticks of celery, diced
  • 225 g mung beans, cooked
  • 2 tsp cayenne pepper (adjust this to suit your tastes, we use a pinch)
  • 1 tsp chopped fresh marjoram (or 1 tsp dried marjoram, oregano could be used if you don’t have this)
  • 1 tsp chopped fresh sage (or 1/2 tsp dried sage)
  • 1 tbsp tomato puree
  • 1 tsp yeast extract (marmite)
  • 275 ml Vegetable Stock
  • Salt and Pepper
  • 450 g of potatoes, peeled and diced
  • 60 ml Soya Milk


1.) Heat the oil in a large pan and fry the onion, garlic,  carrots and celery for 5 minutes.

2.) Add the cooked mung beans, cayenne pepper, marjoram, sage, tomato purée, yeast extract and stock. Cover and simmer gently for 10-15 minutes. Adjust the seasoning.

3.) Meanwhile, boil the potatoes until cooked. Drain and mash with the milk.

4.) Put the bean mixture into the base of a large casserole dish and top with the mashed potato. Bake in a pre-heated oven at 180°C/350°F/gas mark 4 for 30-40 minutes, until top is golden browned.

5.) Serve with vegetables. We have enjoyed steamed broccoli and cauliflower with this dish and also cooked frozen sweetcorn.

Copyright © The Vegetarian Society 1992.

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