Creamy Italian White Bean Pie

• While potato is cooking, preheat grill to high.
• Finely chop garlic, carrot and brown 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
and the water and simmer until thickened,
2-3 minutes.
• Remove from heat and stir in baby spinach
leaves until just wilted. Season with salt and
pepper to taste. 

• Transfer bean filling to a baking dish and spread
mashed potato over the top.
• Sprinkle with 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 broccoli florets until tender, 5-6 minutes.
Add remaining garlic and cook until fragrant,
1 minute. Season to taste.

TIP: Add a dash of water to the pan to help speed up
the cooking process.