Courgette, Leek & Mince Pie topped with Butter Bean & Parsnip Crust
Ingredients
Topping
- 340 g parsnips peeled, diced
- 500 g butter beans drained weight, equivalent to 2 cans rinsed and drained
- 1 cup plantbased milk
- 1 clove garlic skin removed, minced
- pinch salt
- pinch pepper
- 1 cup vegan cheese optional
Filling
- 1 brown onion skin removed, diced
- 1 clove garlic skin removed and minced
- 2 leeks ends removed, sliced
- 2 carrots skin peeled if not organic, diced
- 2 courgettes washed, grated
- 300 g soya or Quorn mince NB: Quorn is not vegan
- 500 g passata
- 150 mls vegetable stock
- few sprigs fresh rosemary
- pinch salt
- pinch pepper
Instructions
Topping
- Steam the parsnips for 10 mins until soft enough to mash.
- Add the parsnips to a large bowl together with the butter beans, half of the milk, garlic and seasoning. Mash until smooth adding a little more milk gradually if needed.
- Set the bowl to one side while you prepare the filling.
Filling
- Preheat oven to 180°.
- Cook the onion, leek, carrots & garlic gently over low heat with a drop of oil for 4 mins in a lidded pan.
- Add remaining filling ingredients and bring to simmer for 10mins.
- Transfer to a baking dish and top with the mash prepared earlier. Add cheese if using.
- Place in oven and bake for 25 mins.
- Place under a grill for a few mins to crust the topping.
- Serve with steamed broccoli.
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