Spicy Bean & Vegetable Pie
Ingredients
- Fry Light, for spraying
- 2 garlic cloves, crushed
- 2 leeks, sliced
- 227g/8 oz parsnips, diced
- 3 medium sized carrots, diced
- 3 sticks celery, sliced
- 5 mushrooms, sliced
- 397g/14 oz can mixed beans in chilli sauce
- 142ml / 1/4 pt passata
- 142ml / 1/4 pt stock made with Vecon
- salt & ground black pepper
- Topping:
- 681g / 1 1/2 lb potato, diced
- 681g / 1 1/2 lb parsnips, diced
- 42g / 1 1/2 oz reduced fat cheddar cheese, grated (optional)
- 4 tbsp freshly chopped chives
Spray a large non-stick saucepan with the Fry Light, add the garlic and cook for 30 seconds. Stir in the leeks and cook for 1 minute. Add the parsnips, carrots and celery and cook for 2-3 minutes. Add the mushrooms, mixed beans, passata and stock, season to taste and simmer for 20 minutes. Spoon the mixture into an ovenproof dish. To make the topping cook the potato and parsnips in a large pan of boiling water for about 15-20 minutes until tender. Drain, add the cheese (if using) and mash together along with the chives. Season to taste and then spread over the spicy bean mixture. Bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 25-30 minutes until golden brown.
Add comment