Butterbean and Leek Pie
It's so comforting, easy to make and ready in just 20 minutes!
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Servings: 2 people
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
Substitutions
Here are a few suggestions for how you can adapt or substitute ingredients:- Mash — If you're not a fan of sweet potatoes, you could use maris piper potatoes or even cauliflower instead.
- Onions — If you're having a hard time finding leeks, you could use a white or sweet onion and green onions in their place.
- Beans — Not a butter bean fan? You could use any bean you prefer! Cannellini or lima beans would work well.
- Greens — You could use baby kale or collard greens in place of the spinach, if preferred.