vegetable box pie with butter bean mash serves 2

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the pie filling. Heat the oil in a pan over a medium heat. Add the leek, carrots, and celery to the pan and soften for 2 minutes. Throw the mushrooms and chard into the pan and sauté for a further 2 minutes. Add the garlic and pour in the red wine. Scatter over the rosemary and thyme and reduce for 1 minute. Pour in the passata and loosely cover with a lid. Cook down for 10 minutes. While the pie filling is cooking, prepare the butter bean mash. In a wide pan, heat the oil and cook the garlic over a low-medium heat for 1 minute. Add the butter beans to the pan and stir frequently for 3-4 minutes until the beans have heated through and are coated in olive oil and garlic. Remove the butter bean pan from the heat and stir in the lemon juice. Mash down until semi-smooth, then season with sea salt. Remove the other pan from the heat and divide the mixture into two pie dishes. Top with the butter bean mash and serve hot.