A vegetarian mash-topped pie

Spicy peanut pies

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 15 mins Cook: 1 hr


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
Save to My Good Food
Please sign in or register to save recipes.


    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



      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



      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…


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Mar, 2020
    This is delicious! So tasty and full of flavour from the peanut butter and spices. It does take a bit of time to make but not as bad as some comments make it sound. I halved the recipe and made two individual ones which only took 25 mins to cook and one kept well in the fridge for a few days. Will definitely be making again
    7th Jan, 2019
    Although it took quite a bit of prep it was worth it, it was delicious. I took note of the comments on the chicken version, and so used less of the spices and more peanut butter. Will definitely make it again!
    dave6376's picture
    22nd Aug, 2018
    This is a huge amount of work for a dish which is, at best, average. It took me nearly two hours from starting to peel the potatoes to serving. The result was eaten with a sense of duty rather than enjoyment. Won't be rushing to make it again.
    30th Jul, 2018
    Looks huge when it's being dished out but because it's mostly cauliflower it's much lighter than expected. Loved it, will definitely make it again
    6th Feb, 2018
    Took a while to do, which isn't great on a week night (I did up until step 4 on the weekend, but even then it's 50 minutes cooking time because of the fridge time). However, it tasted delicious - we both thoroughly enjoyed it.
    22nd Jan, 2018
    I have never sent a comment before in all the years I have been using this site. Sorry Good Food this recipe is time-consuming, creates loads of washing up, is very confusing to follow, and I think it is probably not even going to taste very nice. Disaster all round
    12th Dec, 2017
    Yeah didn't enjoy this one ): would not recommend to a friend
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?