Vegetable box pie with butter bean mash

Vegetable box pie with butter bean mash

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

This simple and delicious pie is designed to use up the stray vegetables at the bottom of your veg box or refrigerator. Toss them all into the herb-infused sauce, then layer over the creamy butter bean mash for a fifteen-minute main that will become a firm favourite. For the creamiest mash, source jarred butter beans instead of canned. If canned butter beans are your only option, soak them for a few minutes in boiling water to break down the skins.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
1 tablespoon olive oil
1 small leek, finely chopped
2 carrots, finely chopped
1 celery stick, finely chopped
4 chestnut mushrooms, chopped
handful chard leaves, chopped
2 garlic cloves, crushed
3 tablespoons red wine (ensure vegan)
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
400g passata
generous pinch sea salt

For the butter bean mash

Quantity Ingredient
1 tablespoon olive oil
1 garlic clove, crushed
600g butter beans, drained and rinsed
1/2 unwaxed lemon, juiced
generous pinch sea salt

Method

  1. Start by making the pie filling. Heat the oil in a pan over a medium heat. Add the leek, carrots, and celery to the pan and soften for 2 minutes. Throw the mushrooms and chard into the pan and sauté for a further 2 minutes.
  2. Add the garlic and pour in the red wine. Scatter over the rosemary and thyme and reduce for 1 minute. Pour in the passata and loosely cover with a lid. Cook down for 10 minutes.
  3. While the pie filling is cooking, prepare the butter bean mash. In a wide pan, heat the oil and cook the garlic over a low-medium heat for 1 minute. Add the butter beans to the pan and stir frequently for 3–4 minutes until the beans have heated through and are coated in olive oil and garlic.
  4. Remove the butter bean pan from the heat and stir in the lemon juice. Mash down until semi-smooth, then season with sea salt.
  5. Remove the other pan from the heat and divide the mixture into two pie dishes. Top with the butter bean mash and serve hot.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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