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Sweet potato and cannellini pot pie

Using just 5 ingredients, you can compile the perfect pie for a hearty supper that happens to be vegan, too! Sweet potato chunks, broccoli & cabbage and cannellini beans are baked in creamy butternut squash soup under a golden pastry topping for a simple yet super-satisfying midweek meal.

Serves 6


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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