Written by Gitam Garden
As the weather turns and warm weather recedes, our appetites change. Our bodies crave more substantial food in preparation of the cool change ahead. This Adzuki Bean cottage pie is a much-requested favourite at Byron Yoga Centre retreats.
1 cup adzuki beans,
soaked overnight, rinsed and drained
2 cups water
1 teaspoon salt
1/4 cup oil
1/2 teaspoon hing
1 tablespoon finely chopped fresh ginger
1 teaspoon finely chopped fresh red chilli
1 cup tomatoes cut into cubes
2 cups cubed mixed vegetables (carrot, sweet potato, pumpkin, silver beet, zucchini)
2 cups potatoes
1 tablespoon butter or milk
Pinch of salt
1 cup grated cheese
1. Place the beans in a heavy based pan, add the water and salt and bring to the boil. Reduce heat and simmer for about 30 minutes or until tender.
2. Steam the potatoes until soft, about 20 minutes. Remove them to a bowl and mash them with butter or milk, and a little salt. Set aside.
3. Heat the oil in a heavy based pan until hot but not smoking, add the hing and fry momentarily. Add the ginger and chilli and fry for 2-3 minutes.
4. Add the tomatoes and fry for another 2-3 minutes
5. Add the vegetables and any water from the cooked beans, bring to the boil and simmer for about 15 minutes, stirring occasionally. Add a little water if necessary to prevent sticking.
6. Pre-heat the oven to 375/180◦
7. Add the cooked beans to the vegetables and continue to simmer until all the vegetables are cooked. Adjust seasonings to taste.
8. Oil a baking dish and half fill with the bean mixture. Spread the mashed potatoes over the beans, fluffing the top with a fork. Sprinkle the cheese over the potatoes.
9. Bake for about 40 minutes or until the cheese melts and turns golden.
Preparation time: 2 hours