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Roasted Chestnut & Sweet Potato Cottage Pies

The cold season calls for only the comfiest of comfort foods and cottage pies are just the thing!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Filling:

  • 2 tablespoons olive oil
  • 1 red onion diced
  • 4 cloves garlic, minced
  • 1/2 head cauliflower florets roughly chopped
  • 1 green apples peeled, cored, and diced
  • 2 cups portabello mushrooms sliced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 1/2 cup roasted and shelled chestnuts roughly chopped
  • 1 1/2 cups cooked white beans or a preferred bean
  • 1/2 cup full-fat coconut milk
  • 1 cup vegetable broth
  • salt and pepper to taste
  • 2 tablespoons cornstarch + 2 tablespoons cold water

Topping:

  • 3 large or 6 small sweet potatoes cooked & peeled
  • 1/3 cup full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon coconut oil melted

Instructions

  1. Heat olive oil in a large skillet over medium high heat and add garlic, onion, cauliflower, and apples. Cook for 5 to 6 minutes until the apples start to soften, then add mushrooms and herbs and cook 1 or 2 minutes more until mushrooms start to darken. Add in chestnuts, beans, coconut milk, and broth and stir over heat until mixture starts to boil.
  2. Reduce heat to medium low and whisk cornstarch and water in a small bowl until completely smooth. Pour into pan while stirring and continue stirring until mixture thickens. Season to taste with salt and pepper.
  3. Preheat oven to 375 degrees F (190 C) and grease 6 ramekins or a casserole dish (such as a 13x9) with a light coat of oil. Place on a foil or parchment lined tray to catch any sauce that drip out while baking.
  4. Combine the ingredients for topping in a food processor or or blender and pulse until completely smooth (alternatively you can use a potato masher and do it by hand). Use a 1 cup measuring cup to divide the filling mixture into ramekins followed by about 1/2 cup of the sweet potato mixture. Gently spread the sweet potatoes on top with a spoon or spatula to smooth.
  5. Bake for 20 to 25 minutes or until tops begin to brown and sauce is bubbling hot.
  6. Remove and cool for at least 5 minutes before serving.