[Plant-Based] Italian Butter Bean & Bacon Veggie Pie

• Meanwhile, preheat grill to high. • Thinly slice carrot into half-moons. Finely chop celery, 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, chilli flakes (optional) 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.

Custom Recipe: 
Cook diced bacon with the veggies, breaking up with a spoon, 6-8 minutes. Continue as above

• 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: Drizzling with olive oil helps 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, until tender, 4-5 minutes. Add remaining garlic and cook, until fragrant, 1 minute. Season.