Italian Butter Bean & Veggie Pie

Name: Italian Butter Bean & Veggie Pie with Potato Top & Garlicky Green Beans
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 potato; 40 g plant-based butter (for the sauce); 2 tbs plant-based milk; 1 carrot; 1 packet celery; 1 brown onion; 4 clove garlic; 1 bag green beans; 1 tin butter beans; 1 sachet garlic & herb seasoning; 1 packet Plant-Based Cooking Cream; 1 packet vegetable stock pot; ⅓ cup water; 1 bag baby spinach leaves; 1 sachet Italian herbs

with Potato Top & Garlicky Green Beans

4.0(134)

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Calories

:

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Protein

:

24.4g protein

Preparation Time

:

45 minutes

Difficulty

:

Medium

Climate Superstar

Allergens:

Soy

We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. By swapping mince to butter beans, watch as the beans and potato topping soak up the herby filling to perfection and we've also paired it with some green beans to bring in some extra freshness!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1

carrot

1 packet

celery

1

brown onion

4 clove

garlic

1 bag

green beans

1 tin

butter beans

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Cooking Cream

(Contains: Soy;)

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 sachet

Italian herbs

Not included in your delivery

1

olive oil

40 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

⅓ cup

water

Nutritional Values

Energy (kJ)3257 kJ

Fat39.3 g

of which saturates6.7 g

Carbohydrate74.1 g

of which sugars24 g

Protein24.4 g

Sodium2039 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

1

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to potato and season generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• Meanwhile, preheat grill to high. • Thinly slice carrot into half-moons. Finely chop celery, brown onion and garlic. Trim green beans. • Drain and rinse butter beans.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, celery and onion, stirring occasionally, until softened, 6-8 minutes. • Reduce heat to medium-high and add butter beans, Italian herbs, garlic & herb seasoning, and 1/2 the garlic and cook until fragrant, 1 minute. • Stir in plant-based 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.

4

• Transfer bean filling to a medium baking dish and spread potato mash over the top with a drizzle of olive oil. Grill until lightly golden, 8-10 minutes.

TIP: A drizzle of olive oil will help the topping to crisp and brown!

5

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