600g frozen sweet potato chunks
½ x 350g cabbage and broccoli medley
400g cannellini beans, drained
600g butternut squash soup
375 ready rolled light puff pastry
1. Preheat the oven to gas 7, 220°C, fan 200°C. Put a 600g pack frozen Sweet Potato Chunks, 1⁄2 x 350g pack Cabbage & Broccoli Medley and a drained 400g tin Cannellini Beans in a large pie dish (26cm long x 5cm deep).
2. Pour over a 600g pot Butternut Squash Soup; mix well. Unroll a 375g pack Ready Rolled Lighter Puff Pastry and drape over the veg, pressing it onto the sides of the dish.
3. Trim the excess pastry and slash the top with a knife; bake for 45 mins until the pastry is golden. Cook the remaining cabbage and broccoli to pack instructions and serve with the pie.
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