Rustic Cannellini Bean & Leek Pie
with Cheesy Potato Top & Salad
Get more out of your beans by whacking them into the oven and making them into a pie. In this inventive number, the beans act as your typical meaty filling and work wonders when paired with hidden veggies and a cheesy mash to top things off!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
leek
1 packet
celery
1
carrot
1 packet
cannellini beans
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
¼ cup
water
¼ tsp
salt
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to potato and season with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. Thinly slice leek and celery. Thinly slice carrot into half-moons. Drain and rinse cannellini beans. • In a large frying pan, melt the remaining butter with a drizzle of olive oil over high heat. Cook leek, celery and carrot, stirring, until softened, 4-5 minutes. • Add cannellini beans and garlic & herb seasoning and cook stirring, until slightly tender and fragrant, 2 minutes.
• Reduce heat to medium and stir in light cooking cream, the water and salt, until slightly thickened, 1-2 minutes. • Remove from heat and add half the Parmesan cheese, stirring, until combined. Season to taste.
• Transfer bean filling into a baking dish and evenly spread mashed potato over the top. Sprinkle with remaining Parmesan cheese. • Grill until lightly golden, 8-10 minutes.
• In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Add mixed leaves and toss to coat.
• Divide homestyle cannellini bean and veggie pie and salad between plates to serve. Enjoy!
