Creamy Butterbean, Caper and Potato Pie
with Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
15 grams
Capers
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
1 sachet(s)
Lemon & Herb Seasoning
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, roughly chop the capers. Peel and grate the garlic (or use a garlic press).
Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once the pan is hot, add the garlic and fry until fragrant, 30 secs.
Stir in the butter beans, creme fraiche, vegetable stock paste, lemon & herb seasoning, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil then reduce the heat and simmer until thickened, 5-6 mins.
When the sauce has thickened, stir in the capers, peas, half the cheese and butter (see pantry for amount). Heat until piping hot and the cheese and butter have melted, 1 min.
Season with salt and pepper.
Preheat the grill to high.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Transfer the butter bean filling to an appropriately sized ovenproof dish.
Spoon over the mash, using the back of a spoon to smooth it out. Sprinkle over the remaining cheese, then place under your grill until golden and bubbling, 5-6 mins.
Share the creamy butter bean pie between your serving bowls.
Enjoy!
