It occurred to me recently that I’ve been making a lot of one-pot meals, for example curries and pasta. Don’t get me wrong, I love curries and pasta but a) they don’t photograph well (at least not when I take a photo of them, anyway) so I end up not putting them on the blog and; b) sometimes I just want something a bit more traditional. And what could be more traditional than a pie?
I haven’t been completely honest here because, although it’s true I fancied something that wasn’t curry or pasta, my main motivation for making something different to curry or pasta was wanting to use up the tin of butter beans I’d found in the cupboard.
Rose Elliot has written a whole cookery book based on beans – The Bean Book – so I had a look in there and saw her bean and leek pie. Knowing The Meat Eater likes a) butter beans and; b) leeks, I knew he’d give it the thumbs up (or at the very least, an appreciative grunt).
I used Flora in this pie but it could be easily veganised by using a dairy-free spread such as Pure or Vitalite.
- 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
- Preheat the oven to 220C/425F/Gas mark 7
- Melt the butter in a saucepan, then add the carrots, cover and cook gently for 10 minutes
- Add the leeks and mushrooms and cook for a further 10 minutes
- Sprinkle in the flour and mix in well
- Add the tinned tomatoes, stock and dried thyme and cook gently, stirring, for 2-3 minutes until thickened
- Add the beans and season with the salt and pepper
- Pour the mixture into an ovenproof dish and leave to cool slightly
- Cover the top of the pie with the puff pastry and bake in the oven for about 35 minutes until golden brown