Spicy Vegetable Pie with Peanut Butter Mash

Name: Spicy Vegetable Pie with Peanut Butter Mash
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 4
Ingredients: 2 cans black-eyed beans, undrained; 900 g potatoes, cut into chunks; 320 g sweet potato, cut into chunks; 1 large aubergine, diced; 2 celery sticks, thinly sliced; 1 onion, roughly chopped; 2 large garlic cloves; 25 g ginger, peeled and chopped; 400 g canned plum tomatoes; 2 tbsp tomato puree; 75 g chunky peanut butter; 1-2 tsp rapeseed oil; 2 tsp vegetable bouillon powder; 1 tsp ground turmeric; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 bay leaf; 1 red chilli, deseeded and sliced; 1 tbsp lime juice; 1 tbsp unsweetened fortified almond or oat milk; 20 g coriander, finely chopped

This hearty vegetable pie layers a warmly spiced tomato, bean, aubergine, and sweet potato filling under a creamy peanut butter potato mash. It is satisfying, plant-based, and ideal for cooking once and saving a second pie for later in the week.

Servings4 Portions

Prep Time35 Mins

Cook Time65 Mins

Difficulty

Intermediate

Ingredients

black-eyed beans, undrained
2 cans
potatoes, cut into chunks
900 g
sweet potato, cut into chunks
320 g
aubergine, diced
1 large
celery sticks, thinly sliced
2
onion, roughly chopped
1
large garlic cloves
2
ginger, peeled and chopped
25 g
canned plum tomatoes
400 g
tomato puree
2 tbsp
chunky peanut butter
75 g
rapeseed oil
1 tsp
vegetable bouillon powder
2 tsp
ground turmeric
1 tsp
ground coriander
1 tbsp
ground cumin
1 tbsp
bay leaf
1
red chilli, deseeded and sliced
1
lime juice
1 tbsp
unsweetened fortified almond or oat milk
1 tbsp
coriander, finely chopped
20 g

Step-by-Step Instructions

Put the onion, garlic, ginger, turmeric, ground coriander, and ground cumin in a bowl. Blend with a hand blender until you have a smooth spice paste, adding a splash of water only if needed to help it blend.

Heat the rapeseed oil in a large non-stick frying pan over low heat. Add the spice paste, cover, and cook for 5 minutes, stirring often, until fragrant and slightly softened.

Add the plum tomatoes, then fill the empty tomato can with water and pour that in as well. Stir in the celery, aubergine, sweet potato, tomato puree, vegetable bouillon powder, bay leaf, red chilli, and black-eyed beans with their liquid. Cover and simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the sauce is thick. Add a little extra water if it starts to catch.

Meanwhile, heat the oven to 220C/200C fan/gas 7. Boil the potatoes in salted water for about 15 minutes, or until tender, then drain well. Mash with the peanut butter, lime juice, almond or oat milk, and chopped coriander until creamy.