A vegetarian mash-topped pie

Spicy peanut pies

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(1 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Makes 2 pies, each serves 2

Bake our healthy, African-inspired peanut pies for a delicious veggie dinner. A portion provides all of your 5-a-day, plus iron, fibre, folate and vitamin C

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal478
  • fat16g
  • saturates3g
  • carbs55g
  • sugars15g
  • fibre15g
  • protein21g
  • salt1.1g
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Ingredients

    For the mash

    • 500g potatoes, peeled and chopped
    • 2 x 400g cans cannellini beans, drained
      Cannellini bean

      Cannellini bean

      can-a-leen-ee been

      Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

    • 3 tbsp chopped fresh coriander
    • 1 tsp chilli powder

    For the filling

    • 320g cauliflower, cut into small florets
      Cauliflower

      Cauliflower

      coll-ee-fl-ow-ah

      A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

    • 2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 tbsp finely chopped ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 red chilli, seeded unless you like it very spicy
    • 2 tbsp cumin seeds
    • 2 tbsp ground coriander
    • 1 tsp chilli powder
    • 400g leeks, thickly sliced
    • 1 red pepper, deseeded and diced
    • 1 green pepper, deseeded and diced
    • 400g can chopped tomatoes
    • 2 tbsp tomato purée
    • 2 tsp vegetable bouillon
    • 85g chunky peanut butter (with no sugar or palm oil)

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    Method

    1. Heat oven to 200C, 180C fan, gas 6. Steam the potatoes for the mash for 20 mins until tender, adding the cauliflower to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli and stir around the pan until starting to soften. Stir in the dried spices then add the leeks and peppers and cook, stirring frequently, until they are softening. 

    2. Tip in the tomatoes and tomato purée with the cauliflower and 150ml water, and the bouillon. Cover and simmer for 10 mins. 

    3. Stir the peanut butter with 100ml water to loosen the consistency, then stir into stew and cook 5 mins more. Spoon equally into 25cm by 18cm pie dishes.

    4. For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it.

    5. Bake one for 35 mins and chill the other for another day. It will keep for 3 days. Reheat the remaining pie as above, adding an extra 15 mins as you're cooking it from cold.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    jackc109
    12th Dec, 2017
    0.05
    Yeah didn't enjoy this one ): would not recommend to a friend
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