Courgette, Leek & Mince Pie topped with Butter Bean & Parsnip Crust

The Balanced Kitchen
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

Topping

  • 340 g parsnips peeled, diced
  • 500 g butter beans drained weight, equivalent to 2 cans rinsed and drained
  • 1 cup plantbased milk
  • 1 clove garlic skin removed, minced
  • pinch salt
  • pinch pepper
  • 1 cup vegan cheese optional

Filling

  • 1 brown onion skin removed, diced
  • 1 clove garlic skin removed and minced
  • 2 leeks ends removed, sliced
  • 2 carrots skin peeled if not organic, diced
  • 2 courgettes washed, grated
  • 300 g soya or Quorn mince NB: Quorn is not vegan
  • 500 g passata
  • 150 mls vegetable stock
  • few sprigs fresh rosemary
  • pinch salt
  • pinch pepper

Instructions
 

Topping

  • Steam the parsnips for 10 mins until soft enough to mash.
  • Add the parsnips to a large bowl together with the butter beans, half of the milk, garlic and seasoning. Mash until smooth adding a little more milk gradually if needed.
  • Set the bowl to one side while you prepare the filling.

Filling

  • Preheat oven to 180°.
  • Cook the onion, leek, carrots & garlic gently over low heat with a drop of oil for 4 mins in a lidded pan.
  • Add remaining filling ingredients and bring to simmer for 10mins.
  • Transfer to a baking dish and top with the mash prepared earlier. Add cheese if using.
  • Place in oven and bake for 25 mins.
  • Place under a grill for a few mins to crust the topping.
  • Serve with steamed broccoli.
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