Courgette, Leek & Mince Pie topped with Butter Bean & Parsnip Crust
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4
Author: Joanne
  • 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
  • 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
  1. Steam the parsnips for 10 mins until soft enough to mash.

  2. 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.
  3. Set the bowl to one side while you prepare the filling.
  1. Preheat oven to 180°.
  2. Cook the onion, leek, carrots & garlic gently over low heat with a drop of oil for 4 mins in a lidded pan.
  3. Add remaining filling ingredients and bring to simmer for 10mins.
  4. Transfer to a baking dish and top with the mash prepared earlier. Add cheese if using.
  5. Place in oven and bake for 25 mins.
  6. Place under a grill for a few mins to crust the topping.
  7. Serve with steamed broccoli.