Spicy bean topped pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
Topping
- 80g cooked butter beans (1/3 tin)
- 2 tbsp chopped parsley
- 2 tsp chilli powder or hot curry powder
Filling
- 80g cooked butter beans (1/3 tin)
- 2 tbsp chopped parsley
- 2 tsp chilli powder or hot curry powder
- 1/2 onion, chopped
- 50g cauliflower, chopped
- 2 small carrots, chopped
- 2 tbsp smoked paprika
- 200 ml vegetable stock
- 1 clove garlic
- 3 tbsp tomato puree
Method
step 1
Make the topping by blitzing together the ingredients in a blender and set aside.step 2
Fry the onion and garlic on a low heat with the smoked paprika until caramelised.step 3
Parboil the cauliflower and carrots for 5 mins and then add to the pan with the tomato puree and stock. Simmer until very little liquid left.step 4
Transfer to a dish and cover with the topping. Bake at 200C for 30 mins.
