Recipe: Butter Bean Pie
 
Prep time
Cook time
Total time
 
Adapted from the recipe in Rose Elliot's 'The Bean Book'
Author:
Cuisine: Vegetarian but easily veganised
Serves: 4
Ingredients
  • 400g can butter beans, drained and rinsed
  • 50g butter
  • 225g carrots, diced
  • 450g leeks, sliced
  • 125g mushrooms, sliced
  • 1 tbsp plain flour
  • 225g tinned tomatoes
  • 150ml vegetable stock
  • salt and pepper
  • 1 tsp dried thyme
  • 225g ready rolled puff pastry
Instructions
  1. Preheat the oven to 220C/425F/Gas mark 7
  2. Melt the butter in a saucepan, then add the carrots, cover and cook gently for 10 minutes
  3. Add the leeks and mushrooms and cook for a further 10 minutes
  4. Sprinkle in the flour and mix in well
  5. Add the tinned tomatoes, stock and dried thyme and cook gently, stirring, for 2-3 minutes until thickened
  6. Add the beans and season with the salt and pepper
  7. Pour the mixture into an ovenproof dish and leave to cool slightly
  8. Cover the top of the pie with the puff pastry and bake in the oven for about 35 minutes until golden brown
Recipe by Planet Veggie at https://www.planetveggie.co.uk/recipe-butter-bean-pie/