Cottage Winter Bake



Scrub the potatoes and cut them into cubes. Place in a large pot and cover with water. Bring to a boil and simmer until tender. Reserve a cup of their cooking water before draining.

Place in a large bowl, add the non-dairy milk and mash until smooth, adding a little of the potato-cooking water, if dry. Add salt and freshly ground pepper to taste, cover and set aside. 

Spray a large non-stick or cast iron skillet with canola oil. Heat skillet on a medium-high burner and add the onions.

Sauté until translucent (about 3 minutes) before adding the garlic, carrots, celery and mushrooms. Then add the vegetable broth, kidney beans, green beans and herbs.

Simmer on medium heat for 20 minutes or until all the vegetables are tender. Add salt and pepper to taste.

Add the spinach and stir until wilted. Mix the cornstarch with the water until smooth before adding to pan. Stir and cook until the mixture has thickened.

Place the potato mash evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the grill for a minute or two. Serve immediately while hot.




  • 750g red potatoes
  • 1/2 C non-dairy milk
  • Salt and pepper, to taste
  • canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 ribs celery, diced, leaves minced and reserved
  • 225g mushrooms, diced
  • 2 C vegetable broth
  • 500g kidney beans, cooked
  • 2 C green beans, cut into 6cm pieces
  • 1 1/2 tsp thyme
  • 2 tsp fresh rosemary, minced (plus extra for garnish)
  • 1/4 tsp sage
  • 2 C baby spinach leaves, packed
  • 1 Tbsp cornstarch
  • 2 Tbsp water