Creamy Italian White Bean Pie

• While potato is cooking, preheat grill to high. Trim green beans. Finely chop garlic, carrot and onion. Drain and rinse cannellini beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring occasionally, until softened, 4-5 minutes. • Add cannellini beans, garlic & herb seasoning and half the garlic, and cook until fragrant, 1 minute.

• Stir in light cooking cream, vegetable stock pot and the water and simmer until thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until just wilted. Season to taste.

• Transfer bean filling to a medium baking dish and spread mashed potato over the top. • Sprinkle with shredded Cheddar cheese. Grill until golden, 5-10 minutes.

• While pie is grilling, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Season