vegetable box pie with butter bean mash serves 2

Name: vegetable box pie with butter bean mash serves 2
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, British
Ingredients: 1 tablespoon olive oil 1 small leek, finely chopped 2 carrots, finely chopped 1 celery stick, finely chopped 4 chestnut (cremini) mushrooms, chopped handful of chard leaves, chopped 2 cloves of garlic, crushed; 3 tablespoons red wine (ensure vegan); 1 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 400 g passata; Pinch of sea salt; 1tbsp olive oil; 1 clove garlic; 600 g butter beans drained and rinsed; Juice of 1/2 unwaxed lemon; Generous pinch of salt

1 step

Prep:10minCook:20min

Updated at: Mon, 08 Apr 2024 12:40:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1278.1 kcal (64%)

Total Fat17.1 g (24%)

Carbs211.9 g (81%)

Sugars30.3 g (34%)

Protein70.8 g (142%)

Sodium399.7 mg (20%)

Fiber64.4 g (230%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

For the filling

1 tablespoonolive oil

4 handfulchestnut mushrooms

chard leaves

2 clovesgarlic

crushed

3 tablespoonsred wine

ensure vegan

1 teaspoondried rosemary

½ teaspoondried thyme

400gpassata

sea salt

Butter Bean mash

1 Tbspolive oil

Instructions

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.