Rustic Cannellini Bean & Leek Pie

• 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.