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
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Feeds
4
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Ready in
1 hour
30 minutes
Each serving contains
% 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
- Preheat the oven to 220ºC/fan 200ºC/gas 7
- Prick the potatoes with a fork, then roast for 1 hour, until soft
- Meanwhile, heat the oil in a large, deep frying pan over a medium heat
- Add the onion and fry for 5 mins, until softened
- Add the carrot and celery and cook for 3-4 mins, then add the garlic and fry for 2 mins more
- Pour in the white wne and cook for 2-3 mins. Add the stock and butter beans
- Simmer for 5 mins, until reduced and starting to thicken
- 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)
- Lightly mash some of the beans with a fork
- Add the spinach to the pan and stir through. Simmer for 1 minute, then pour into a pie dish
- Put the dairy-free spread into a bowl with the remaining cream alternative and mustard
- Scoop out the potatoes into the bowl, season and mash together until smooth
- Spoon the mash onto the pie and scrape it with a fork to distribute it evenly
- Bake for 20 mins
- Meanwhile, cook the green beans and peas according to the pack instructions
- Serve with the pie, sprinkled with parsley
