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Spring greens and butter bean pot pie recipe

Spring greens and butter bean pot pie recipe

25 ratings

Packed full of fibre and protein, butter beans are at the centre of this super vegan pie. Combining with fresh, seasonal Spring veg and a smooth, silky sauce, this pot pie is perfect for a meat-free midweek dinner. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 574 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 2 tbsp olive oil
  • 1 leek, washed, trimmed and sliced
  • 2 garlic cloves, crushed
  • 3 tbsp plain flour
  • 1 vegetable stock pot, made up to 600ml
  • 450g baby potatoes, halved if large
  • 400g tin butter beans, rinsed and drained
  • 200g frozen peas
  • 200g fresh greens, washed and sliced, thick stalks removed
  • 4 tsp red wine vinegar
  • 375g pack lighter puff pastry
  • 25g pitted black olives, finely chopped
  • 10g fresh parsley, finely chopped
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2410kj
    574kcal
    29%
  • Fat

    20g 29%
  • Saturates

    7g 36%
  • Sugars

    12g 13%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 79.7g Protein 17.1g Fibre 11.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat ½ tbsp oil in a large saucepan over a medium heat and fry the leek for 3-4 mins to soften. Add the garlic, fry for 1 min, then stir in the flour until it’s incorporated. Slowly whisk in the stock to make a smooth sauce.
  2. Meanwhile, boil the potatoes for 12-15 mins until tender; drain and set aside to steam-dry.
  3. Stir the beans, peas, greens and 2 tsp vinegar into the sauce. Bring to a simmer to defrost the peas and wilt the greens; season. Transfer to an ovenproof pie or baking dish (about 20 x 25cm).
  4. Unroll the pastry and place over the pie dish. Use water to seal to the dish, then crimp the edges. Trim any excess from the sides and use to decorate the pie (stick on with a little water). Make a hole in the centre with a knife tip. Bake for 20-25 mins until golden and puffed.
  5. Meanwhile, put the potatoes on a baking tray and crush to flatten slightly. Drizzle with 1 tbsp oil, season with pepper, then roast for 15-20 mins until crispy. Mix the olives, parsley, ½ tbsp oil and 2 tsp vinegar in a bowl. Spoon over the potatoes and serve with the pie.

Freezing and defrosting disclaimer

Freeze pie crust only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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