Mung Bean & Sage Cottage Pie
1 lb. mung beans.
6 cloves garlic.
3 lbs. potatoes.
Â« pint soya milk.
1 tblsp olive oil.
1 pint water or cooking liquid from the mung beans
Â« pint apple juice.
Â¬ pint tamari.
1 tsp Vecon.
1 tsp ground black pepper.
2 finely chopped onions.
3 tblsp. sage leaves.
4 tblsp olive oil.
2 grated carrots.
Cook the beans for 45 mins., in the boiling water to which the garlic cloves have been added.
Reserve the water for later use .
Scrub the potatoes and boil them with their skins on until they are tender.
Drain the potatoes and mash well ,adding the milk and 1 tblsp of olive oil.
Mix the cornflour to a smooth paste with a little of the apple juice.
Carefully mix together with the remainder of the apple juice, water or reserved liquid, tamari and Vecon.
Saute the onions, sage leaves,carrots and pepper in 4 tblsp of olive oil.
Add the mung beans, stir well and pour in the apple mixture and simmer, stirring until thickened.
Put into a greased oven dish and top with the mashed potato.
Bake for about 20 minutes or until just browned.