Leek and butterbean pie
Packed with colourful vegetables in a luscious cider sauce, this delicious pie is the ultimate in comfort food for a chilly night.
Recipe extract from Healthy Eating to Reduce the Risk of Dementia by Margaret Rayman and Katie Sharpe, published by Kyle Books, RRP $24.99
1 tablespoon rapeseed oil, plus extra for greasing
2–3 leeks (about 350g), washed and sliced
1 large red pepper, deseeded and sliced
200g mushrooms, washed and halved
400g can butterbeans, drained
250ml vegetable stock made with 1 stock cube
200ml medium dry cider
1–2 teaspoons dried sage
750g mashed potato or cooled, boiled potatoes that have been thickly sliced
A drizzle of garlic-infused olive oil
Freshly ground black pepper
- Preheat the oven to 180°C/gas mark 4 and grease a large ovenproof dish with a little oil.
- Heat the tablespoon of rapeseed oil in a large pan over a medium heat. Add the leeks, red pepper and mushrooms and cook gently for about 5 minutes until beginning to soften.
- Add the butterbeans, stock, cider and sage and bring to the boil. Reduce the heat and simmer gently, covered, for about 15 minutes. Mix the cornflour with a little cold water to make a paste and then add a ladleful of the hot liquid and stir well.
- Transfer the loosened paste to the pan and stir through to thicken the sauce. Season with black pepper and then transfer to the prepared ovenproof dish.
- Spread the mashed potato or arrange overlapping potato slices evenly on top of the pie filling. Drizzle with a little garlic infused olive oil and bake in the oven, uncovered, for about 20–25 minutes until the potatoes are golden and turning crunchy and the filling is starting to bubble through the topping.
- Serve with seasonal green vegetables such as broccoli, asparagus, kale or courgettes.
Chosen as a source of: vitamins B6, C, E, folate, pulses, polyphenols
Per serving: 306 kcal