Creamy Butter Bean Pie

This hearty, filling pie combines tender butter beans and vegetables in a creamy miso sauce, and is topped with flaky, golden brown pastry. It would be ideal served with green veggies like broccoli or green beans, and some form of potato. Mashed potatoes, boiled new potatoes or chips would all be brilliant with this. I have many recipes that utilise mock meats, but sometimes it’s nice for beans to be the star of the show. Bold Bean Co make some really delicious beans, and they work brilliantly in this recipe. You can buy Bold Bean Co beans directly from their website (linked above), Morrisons or Sainsbury’s. This recipe doesn’t use gifted products, it’s not sponsored or an AD, I just really love their beans! Other beans or mock meats will of course work too. Especially cannellini beans, or shredded mock chicken if mock meats are more your style

Serves; Four Cook time; One hour and ten minutes

You’ll need;

One tablespoon of oil
Two sticks of celery, finely diced (roughly 140g)
One medium onion, finely diced (roughly 150g)
One large carrot, finely diced (roughly 140g)
Four large chestnut mushrooms, thinly sliced (roughly 120g)
One 570g jar of butter beans. I used beans by Bold Bean Co
250ml dairy-free cream, I used Oatly single cream
One tablespoon of miso paste, dissolved in two tablespoons of warm water
Two tablespoons of nutritional yeast
One teaspoon of parsley
One teaspoon of tarragon
Two tablespoons of cornflour, dissolved in two tablespoons of cold water
320g ready rolled puff pastry
Two tablespoons of dairy-free milk
One pinch of turmeric

Method;

Begin by heating the oil in a large frying pan over a medium heat. Once it’s warmed up, add in the celery, onion and carrot. Fry for ten to fifteen minutes, stirring every now and then
Next, add the mushrooms and fry for five minutes, or until they begin to release their liquid. Keep giving everything a stir every now then
Add the butter beans in their stock along with the cream, and stir them through the vegetables. Give them five minutes to heat up
Next add the miso paste, nutritional yeast and herbs into the frying pan and stir them through the sauce. I find it’s easier to dissolve miso paste into warm water before adding to recipes, it just makes it a bit easier to incorporate into a sauce
Once the mixture is bubbling, add in the cornflour slurry and mix it through. Give the sauce five minutes to thicken, it should begin to thicken pretty quickly
Once thick, set aside. It will need to cool off before adding it into a baking dish. While it cools, allow the pastry to come to room temperature before unrolling it
Spoon the mixture into a baking dish then top with the pastry. You can use excess pastry to decorate the top of the pie with. I used a sharp knife to cut out some leaf shapes with, then scored some some veins into them
Into a small bowl, add the dairy-free milk and pinch of turmeric. Mix them together until well combined and use a pastry brush to glaze the pastry with the mixture. Milk is a good glaze for pastry, and adding turmeric gives it a colour similar to an egg glaze, but is egg free
Bake at 200°/180°C fan assisted for 25 minutes or until golden brown on top
Leave it to stand for ten minutes before serving. This will allow the filling to cool and thicken before cutting into it to serve