According to Ayurveda, mixing various sources of protein is very heavy to digest. Such examples would be combining cheese and meat, or cheese and beans together in the same dish. Traditionally, cottage pie is made with meat and topped with cheese before baking. I created this version so it is easier on the stomach. It is so delicious, so you will not miss the extra cheese.
Speaking of meat consumption, I believe it is a personal choice. Ayurveda isn't against meat, fish or eggs, however they are thought to increase heat in the body, as well as lethargy or overstimulation in the mind.
So, I give you two versions of the filling for this pie: with meat and with a vegetarian protein.
Cottage Pie
Rich and delicious, with both meat and vegetarian options
Equipment
- Electric pressure cooker, optional
Ingredients
Mash topping
- 3 large potatoes - white are usually used, but feel free to substitue them for parsnips, swedes or sweet potatoes
- 1 sweet potato
- pinch freshly ground nutmeg
- 2 tbsp créme fraiche - optional
- 1 tbsp ghee - or substitute with cold pressed sunflower oil
- 2/3 tsp salt
Filling options (meat vs vegetarian) - pick one of the below
- 400 g organic grass fed beef mince
- 3 cups cooked black beans, beluga lentils or puy lentils
Sauce
- 1 tbsp ghee
- 1 1/2 tsp salt
- 1 stalk celery, finely chopped or sliced - optional
- 1 small beetroot, peeled and chopped into matchsticks size pieces
- 1/4 tsp black pepper, freshly ground
- pinch hing
- 1 bay leaf
- 1 tsp celery seeds
- 1 tbsp coriander seeds
- 3 carrots, chopped
- 1 tbsp fresh thyme leaves
- 1 date
- 1 tsp fresh rosemary leaves, chopped finely
- 1 tbsp flour of choice
- 1 cup water
- 2 cups fresh parsley, chopped
Instructions
Mash topping
- Peel the potatoes and pressure cook on high with 3 cups of water. (I use Instant Pot 6 qt.) Use instant or 10 minute natural release.(Alternatively, cut the potatoes into quarters and cook on a hob till soft. Do not drain the liquid fully. Keep about 3 cups left for the mash.)
- Add the rest of the ingredients and mash well.
Filling
- Heat 1 tbsp of ghee, Add the whole spices and bay first, cook for a few moments, till the aroma comes up.
- Stir in the hing, salt, rosemary and thyme.
- Add in the celery and beetroot. Cook for a couple of minutes gently, stirring now and then.
- Stir in the mince and cook so it is no longer raw. Alternatively, stir in the beans / lentils.
- Add the chopped date, 1 cup of water and the black pepper.
- Cover and gently simmer for 15-20 minutes.
- Stir in the fresh parsley.
Baking the pie
- I assemble three individual pies in separate oven proof dishes. However, alternatively, use a large baking dish for everyone.
- Divide the filling between each dish and top of the mash.
- Bake in a preheated 200 C / 400 F (180C / 350 F fan) oven for 15-20 minutes.
- Optionally decorate with a little fresh parsley.
- Let the pie cool for 10-15 minutes until you serve. It is usually very hot!
Notes
If you struggle with excess heat (like migraine headaches behind eyes, acid reflux and easily getting hot), omit or reduce the thyme, black pepper, hing and bay leaves (use curry leaves instead) and opt for the vegetarian option.