In individual dishes
The inside....
This is a slightly adapted recipe from the Fat Free Vegan blog. It's so good and very adaptable, just use whatever veg or beans you like. She made it with kidney beans but flageolet are my absolute favorite and the Provencal flavours of this suit them so well.
450g mashing potatoes (weigh after peeling) peeled and cut in half or quarters
25g vegan margarine
30 - 45 ml dairy free milk
1 onion, diced
1 tsp vegetable oil
1 clove garlic, minced
1 large or 2 small carrots, diced
1 stalk celery, diced
55g mushrooms, diced
120g green beans, top and tail and cut into 1" pieces
45g baby spinach
1/2 a tin of flageolet beans, drained and rinsed
250ml vegetable stock, I used marigold vegan granules
3/4 tsp dried thyme
1/8 tsp dried sage
1 heaped tsp chopped fresh rosemary - must be fresh really
1/2 Tbsp arrowroot or cornflour, mixed with 1 Tbsp of the stock
Prepare the carrots, celery and mushrooms and set aside. Prepare the green beans, flageolet beans and herbs in a separate bowl and set aside. Boil potatoes in salted water for about 20 minutes or until soft. Meanwhile, heat the oil and fry the onion gently with some freshly ground black pepper until soft. Add the garlic, stir then add the carrots, celery and mushrooms. Add a little salt and saute for 3 minutes. Add the stock, beans and herbs, stir well then simmer with the lid on for about 15 minutes. Add the spinach and stir until wilted. Stir in the arrowroot mixture and stir until thickened up, if no liquid remains add a little water. Preheat the grill to high heat.
'Butter' a large single serving dish or 2 individual dishes then spoon in the mixture. When potatoes are done, mash with the margarine and dairy free milk until smooth, salt to taste. Spoon over top then even out with a fork, create lines so that they will crisp up under the grill.
Pop under the grill until golden, crispy and the filling bubbles up the sides a bit.
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