Hash Brown Cottage Pie
Ingredients:
Pack of frozen hash browns
2T vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced or finely chopped
1 fresh chilli, finely chopped (optional)
1t salt
Approx. 4 cups of finely chopped vegetables of your choice (we used 2 cups leeks, 1 cup carrot, 1 cup mushroom)
1 can black beans (brine and all - don’t drain!)
1 can brown lentils (brine and all - don’t drain!)
2t paprika (regular or smoked)
1t stock powder
2t vinegar of your choice (we used red wine vinegar but balsamic would also be good)
1/2t sugar
3 drops liquid smoke (optional)
1T plain flour (or gluten-free flour if required)
100g Angel Food cheddar, grated
See Also: Steps to make Pizza Pastry Pinwheels
Steps to make Hash Brown Cottage Pie
Remove hash browns from the freezer to defrost.
Heat the oil in a large frying pan over medium heat. Add the onion, garlic, chilli and salt, and sautee until the onions are translucent - stir regularly.
Add the 4 cups of chopped vegetables and sautee for about five minutes, until the vegetables are starting to soften.
Add the black beans and lentils (brine and all), and the paprika, stock powder, vinegar and sugar (and liquid smoke, if using).
Continue to cook over a medium heat, stirring regularly, until the vegetables are cooked to your liking.
There should be a good amount of liquid from the beans - this will make the gravy. If it’s a bit dry, add about half a cup of water and stir in well.
Sprinkle the tablespoon of flour over the stew gradually and stir it in well. As it cooks it will thicken the gravy.
Check the seasoning and if you like, add more of any of the spices or other flavours. Remove from the heat.
Pre-heat the oven to 200C (fan bake).
Transfer the cooked stew mixture to an ovenproof pie dish or other suitable baking dish. Top with grated cheese, and then arrange the hash browns over the cheese.
Bake until the hash browns are crispy and golden on the edges and the gravy is bubbling up. Delicious!!
