VeganVegetarianGluten FreeLow CostHigh FibreHigh Protein
This is a delicious and easy to make vegan pie filled with earthy mushrooms and nourishing beans. It’s the perfect recipe for when you want a nourishing and satisfying meal.
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Medium
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Ingredients
broccoli 2 (chopped)
baking potatoes 800 g (chopped)
chestnut mushrooms 200 g (chopped)
cannellini beans 400 g (drained)
leek 2 (chopped)
garlic cloves 3 (crushed)
soya cream 250 ml
wholegrain mustard 1 tbsp
olive oil 2 tbsp
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
To make the mashed potato: Peel then chop the potatoes into cubes. Boil the chopped potatoes until soft in salted water. Drain and mash them with a splash of olive oil. Season to taste.
Meanwhile, roughly chop the mushrooms and leeks. Crush the garlic. Heat the olive oil in a large non-stick frying pan on a medium heat. Add the mushrooms, leeks and garlic and cook for 5 minutes.
Add the wholegrain mustard, soya cream and the cannellini beans. Simmer for 5 minutes
Add the pie filling to a baking dish and top with the mashed potato. Bake in the oven for 15 - 30 minutes, or until the golden and bubbling.
While the pie is in the oven, chop the broccoli into florets. Cook the broccoli in plenty of boiling salted water until tender. Drain.
Remove the pie from the oven and leave to stand for a few moments before serving. Plate up the pie with a side of broccoli and enjoy!
