Go Back
–+ servings
closeup of this Gluten-Free and Vegan Butterbean and Leek Pie topped with sweet potato mash in a white bowl with a silver spoon on a marble countertop.
Print Recipe
5 from 4 votes

Butterbean and Leek Pie

It's so comforting, easy to make and ready in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 people
Author: James Wythe
Cost: £5

Ingredients

  • 2 leeks chopped
  • 2 garlic cloves, sliced
  • 1 can butterbeans, drained
  • 1 tsp wholegrain mustard
  • 3 tbsp nutritional yeast
  • 1 tsp dried sage
  • coconut fat (all the thick top part of a can of coconut milk)
  • 50 ml coconut milk liquid from the can (or water)
  • 2 handfuls fresh spinach
  • 2 sweet potatoes (500g)

Instructions

  • Firstly, slice up the leeks
  • Heat a non stick pan on a medium heat, adding in the oil, leeks and a pinch of salt and fry for 5 minutes until the leeks soften
  • Now to the pan add in the, garlic, butterbeans, mustard, nutritional yeast, sage, coconut fat, coconut milk, spinach and stir. Simmer with the lid on for 10-12 minutes
  • Meanwhile, peel and chop the sweet potato into small cubes and add to boiling salted water until soft 8-10 minutes. Then drain adding back the pot with a pinch of salt and pepper and mash together
  • Finally add the butterbean mixture to a bowl, top with the sweet potato mash and it's ready to enjoy

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, place into a container and freeze for up to 2 months. Allow to defrost and bake/airfry until piping hot.
Tip 1: Chopping the sweet potato into small pieces helps it boil faster 
Tip 2: You could also use soya cream for the sauce instead of coconut milk
Tip 3: Swap the beans for cannellini if you prefer.

Nutrition

Calories: 464kcal | Carbohydrates: 84g | Protein: 20g | Fat: 6g | Saturated Fat: 4g | Fiber: 19g | Sugar: 14g