Spiced Vegetable and Bean Pie with Crushed Potatoes

Mon, 4 November 2024

Ingredients

• Splash of Irish Rapeseed Oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• Thumb size piece of ginger, peeled and finely chopped
• 1 carrot diced
• 1 parsnip diced
• 4 leaves kale chopped
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 2 x 400g cannellini beans
• 1 x 400g tin chopped tomatoes
• Leftover cooked potatoes
• 100g butter melted
• Salt and pepper

 

Method

Heat the oil in a large pan. Add the onion, carrot and parsnip and cook for 10 minutes over a medium heat, or until soft and sweet. Add the garlic and ginger and cook for another 5 minutes. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant. Stir in the tinned beans and their liquid, the tomatoes and 400ml water. Add the kale and season. Simmer for 25 minutes until you have a thick, gravy.

Pour into a deep roasting tray. Put your cooked potatoes into a bowl and crush with a cup. Place them on top of the pie and rub the butter over them, season with salt and pepper.

Put into a preheated oven at 200 degrees and bake for 15 minutes, until the potatoes are crispy.