Comforting Black Bean Cottage Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel your potatoes and chop them into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, reboil half a kettle

Peel and finely chop your red onion[s]

Top, tail and dice your carrot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion, diced carrot and chopped garlic and cook for 3-4 min or until beginning to soften

Meanwhile, dissolve your vegetable stock mix and tomato paste in 250ml [325ml] [450ml] boiled water and stir in your Marmite – this is your tomato stock

Once the vegetables have softened, drain and rinse your black beans, then add the drained black beans and the tomato stock to the pan and bring to the boil over a high heat

Season with a grind of black pepper and a pinch of salt, then cook for 4-5 min or until slightly thickened – this is your black bean mixture

Grate your cheddar cheese

While the black bean mixture thickens, return the drained potatoes to a low heat with a large knob of butter, a splash of milk and a pinch of salt and pepper

Mash until smooth

Once the black bean mixture has thickened, transfer it to an oven-proof dish

Top with the mashed potato and sprinkle over your grated cheese

Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your black bean cottage pie

While your cottage pie is cooking, reboil a kettle

Cut your broccoli into florets

Add the broccoli florets to a pot with plenty of boiled water and bring to a boil over a high heat

Once boiling, cook for 3-4 min or until tender with a slight bite, then drain and season with a pinch of salt