Chunky Veggie & Butter Bean Pot Pie Recipe

Ingredients

300g vegan pastry
2 leeks
200g chestnut mushrooms
2 carrots
1 large cauliflower, at least 1kg
2 garlic cloves
A handful of rosemary leaves
2 tbsp cornflour
400g tin of butter beans
20cl soya cream
1 tbsp wholegrain mustard
Steamed green veg, to serve

Prep: 20 mins | Cook: 35 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Remove the pastry from the fridge and set to one side to warm up a little.

2. Trim the roots and woody greens from the leeks, rinse out any grit and then chop them into 1cm-thick slices. Rinse and tear or slice the mushrooms into small pieces. Trim and peel the carrots. Chop them into ½cm-thick slices. Trim the leaves from the cauliflower and finely shred the more tender leaves (see our tip on how to use up the rest of the leaves). Chop the cauliflower into small, bite-sized pieces.

3. Place a large frying pan or wok on a medium heat and add 1 tbsp oil. Add the leeks and mushrooms and season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till juicy and starting to soften.

4. While the leeks and mushrooms fry, peel and grate or crush the garlic. Finely chop the rosemary leaves. When the veg have cooked for 5 mins, add the garlic and rosemary. Cook and stir for 2 mins. Sprinkle in the cornflour and stir to coat the veg.

5. Add the carrots, cauliflower florets and shredded cauliflower leaves to the pan. Tip in the butter beans along with the liquid from their tin. Pour in the soya cream, then fill the carton with 200ml cold water. Pop the lid on the carton and give it a gentle shake. Pour this water into the pan. Add the wholegrain mustard. Give everything a gentle stir. Bring up to a gentle bubble, but don’t let it boil. Cook for 5 mins, stirring now and then.

6. Dust your work surface with a little flour, if you have some. Thinly roll the pastry out to a size that will fit a medium-sized pie dish or shallow casserole dish. If you don’t have any flour, you can roll the pastry out between two sheets of baking paper.

7. Taste the pie filling and add some salt or pepper, if you think it needs it. Spoon it into the pie dish. Lay the pastry on top. Brush with a little plant-based milk to glaze it, if you like. Slide the pie into the oven and bake for 20 mins till the pastry is golden brown and the filling is bubbling. Remove the pie from the oven and leave to stand for 5 mins, then serve with green veg on the side.

8. Love Your Leftovers
The pie will keep for up to 3 days in the fridge in airtight tubs or it can be frozen for up to 3 months. Divide the pie between tubs and seal. Defrost overnight, if frozen. Reheat in the microwave or in the oven – lightly cover the top with foil to prevent it from catching and burning. Make sure it’s piping hot all the way through.