Vegan Spring Butter Bean Filo Pie
This recipe has been tweaked by the food team to now be completely vegan-safe. Please feel free to use half-fat creme fraiche in place of the Oatly creme fraiche (as per the original recipe) if you prefer. This delicious vegan one-pan butter bean pie with spinach and herbs is perfect for this time of year. We've topped it with crispy filo pastry for a lighter and crunchier result. Cooking it in one pot means it's easier on the washing up too!
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 200°C/180°C fan/gas 6. Heat 1/3 of the oil in a large, shallow casserole dish on a medium heat.
Step 2
Add the leeks, onion and with a large pinch of salt and fry for 5 minutes until they start to collapse and wilt. Add in the diced potatoes, sweet potatoes and the chopped garlic cloves. Season with black pepper and a little more salt. Add the hot stock, bring to a simmer, cover with a lid and allow the potatoes and leeks to cook in the stock for 15 minutes until tender.
Step 3
Stir through the frozen spinach, peas and the drained butter beans. Stir well and allow the spinach to defrost before adding the wholegrain mustard, chopped tarragon and crème fraîche, bring to a simmer once again.
Step 4
Brush each sheet of filo with olive oil before gently scrunching and placing on top of the casserole dish. Brush with a little more oil and bake for 15-20 mins or until golden brown.
- Ingredients
- Based on 4 servings
-
1 Sweet Potato, peeled and diced or a carrot (roughly 200g to serve 4) 1x Sainsbury's Sweet Potatoes Loose -
4 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
1.5 tbsp Dijon Mustard, or wholegrain 1x Sainsbury's Wholegrain Mustard 180g -
10g Tarragon, leaves finely chopped 1x Sainsbury's Fresh Packed Tarragon 20g -
200ml Vegan Crème Fraîche, or plant based double cream 1x Oatly Creamy Oat Fraiche Chilled 200ml -
1 Pack Filo Pastry 1x Jus-Rol Filo Pastry Sheets x7 270g -
200g Frozen Peas 1x Sainsbury's Petits Pois 910g -
1 tbsp Olive Oil, plus a little extra for brushing over the pastry 1x Sainsbury's Olive Oil, Extra Virgin 1L -
3 Leeks, sliced into 1cm pieces 1x Sainsbury's Leeks 500g -
250g Frozen Spinach 1x Sainsbury's Baby Whole Leaf Spinach 900g -
2 Tins Butterbeans, drained 2x Sainsbury's Butter Beans In Water 400g (235g*) -
2 Potatoes, peeled and diced (roughly 150g per potato) 2x Sainsbury's Baking Potatoes Loose -
400ml Vegetable Stock, 1 stock cube per 400ml water 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1 Onion, peeled and diced 1x Sainsbury's Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g