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 works wonders when paired with hidden veggies and a cheesy mash to top things off!
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Celery
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Cannellini Beans
1
Leek
3
Potato
1 sachet
Garlic & Herb Seasoning
1
Carrot
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk;)
40 g
butter
(Contains: Milk;)
¼ cup
water
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• 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, then stir in light cooking
cream, the water and salt, until slightly thickened,
1-2 minutes.
• Remove from heat, then add half the Parmesan
cheese, stirring, until combined. Season to taste
with salt and pepper.
• Transfer bean filling into a baking dish and evenly
spread mashed potato over the top. Sprinkle with
remaining Parmesan cheese.
• Grill pie, until lightly golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• In a medium bowl, combine a drizzle of vinegar and
olive oil. Season to taste.
• Add mixed salad leaves and toss to coat.
• Divide rustic cannellini bean and leek pie between
plates. Serve with salad. Enjoy!
TIP: Keeping a portion for later? See storage and
re-heating instructions under allergens!
