Vegan Spring Butter Bean Filo Pie

    20m prep time
    65m total time
    Easy level
    15 ingredients

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
  • 4 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
  • 1.5 tbsp Dijon Mustard, or wholegrain 1 x Sainsbury's Wholegrain Mustard 180g
  • 2 Tins Butterbeans, drained 2 x Sainsbury's Butter Beans In Water 400g (235g*)
  • 200g Frozen Peas 1 x Sainsbury's Petits Pois 910g
  • 200ml Vegan Crème Fraîche, or plant based double cream 1 x Oatly Creamy Oat Fraiche Chilled 200ml
  • 3 Leeks, sliced into 1cm pieces 1 x Sainsbury's Leeks 500g
  • 250g Frozen Spinach 1 x Sainsbury's Baby Whole Leaf Spinach 900g
  • 1 Sweet Potato, peeled and diced or a carrot (roughly 200g to serve 4) 1 x Sainsbury's Sweet Potatoes Loose
  • 2 Potatoes, peeled and diced (roughly 150g per potato) 2 x Sainsbury's Baking Potatoes Loose
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 1 tbsp Olive Oil, plus a little extra for brushing over the pastry 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 10g Tarragon, leaves finely chopped 1 x Sainsbury's Fresh Packed Tarragon 20g
  • 1 Pack Filo Pastry 1 x Jus-Rol Filo Pastry Sheets x7 270g
  • 400ml Vegetable Stock, 1 stock cube per 400ml water 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
  • 1 Onion, peeled and diced 1 x Sainsbury's Onions Loose
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