Italian Butter Bean & Veggie Pie
with Potato Top & Garlicky Green Beans
- 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!
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
• 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.
• Divide Italian butter bean & veggie pie and garlicky green beans between plates. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it deliciously rich, while others felt it was too salty or garlicky. Adjusting seasoning to taste may help.
- Ease of prep: Several customers skipped grilling and served with mash on top, finding it just as good.
- Suggestions: Adding more vegetables like zucchini could improve texture. Some preferred a tomato-based sauce over the creamy one.
- Leftovers: The dish reheated well, making it great for work lunches throughout the week.
- Portions: Many suggested using more potatoes for a thicker topping that fully covers the filling.
