Butterbean & sweet potato no-fish pie

Butterbean & sweet potato no-fish pie

https://www.coop.co.uk/recipes/butterbean-and-sweet-potato-no-fish-pie

You can make this veg-packed pie ahead and pop it in the freezer for a fuss-free family dinner

  • Feeds 4Feeds 4
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    29%
    2421kj 574kcal
  • Fat
    Low 22%
    15.2g
  • Saturates
    Low 12%
    2.4g
  • Sugar
    Low 23%
    20.3g
  • Salt
    Low 20%
    1.2g

% of adult’s reference intake | Carbohydrates per serving : 81g

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Ingredients

  • 4 sweet potatoes
  • 1 tbsp Co-op Irresistible cold
  • pressed rapeseed oil
  • 1 large onion, diced
  • 1 large Co-op British carrot, diced
  • 1 celery stick, diced
  • 3 large garlic cloves, crushed
  • 50ml vegan white wine
  • 200ml vegetable stock, made with
  • ½ reduced salt stock cube
  • 3 x 400g cans Co-op butter beans
  • 200ml dairy-free single cream alternative
  • 2 tbsp drained jarred capers
  • Zest and juice of 1 lemon
  • 2 tsp Co-op wholegrain mustard
  • ½ x 25g pack flat leaf parsley, chopped
  • 125g bag Co-op baby spinach
  • 30g dairy-free spread
  • 100g green beans
  • 100g Co-op frozen British garden peas

Method

  1. Preheat the oven to 220ºC/fan 200ºC/gas 7
  2. Prick the potatoes with a fork, then roast for 1 hour, until soft
  3. Meanwhile, heat the oil in a large, deep frying pan over a medium heat
  4. Add the onion and fry for 5 mins, until softened
  5. Add the carrot and celery and cook for 3-4 mins, then add the garlic and fry for 2 mins more
  6. Pour in the white wne and cook for 2-3 mins. Add the stock and butter beans
  7. Simmer for 5 mins, until reduced and starting to thicken
  8. Stir through 150ml of the cream alternative, the capers, lemon zest and juice, 1 tsp of the mustard and the parsley (reserve a little to garnish)
  9. Lightly mash some of the beans with a fork
  10. Add the spinach to the pan and stir through. Simmer for 1 minute, then pour into a pie dish
  11. Put the dairy-free spread into a bowl with the remaining cream alternative and mustard
  12. Scoop out the potatoes into the bowl, season and mash together until smooth
  13. Spoon the mash onto the pie and scrape it with a fork to distribute it evenly
  14. Bake for 20 mins
  15. Meanwhile, cook the green beans and peas according to the pack instructions
  16. Serve with the pie, sprinkled with parsley

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