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Smoky Cheesy Bean Pie

with Butternut Squash and Salad

Tags:
Veggie
Allergens:
Celery
Milk

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

450 grams

Potatoes

4 unit(s)

Garlic Clove

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

1 carton(s)

Mixed Beans

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Smoky Base Paste

60 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Baby Leaf Mix

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter for the Sauce

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3054 kJ
Energy (kcal)730 kcal
Fat26.4 g
of which saturates13 g
Carbohydrate96.4 g
of which sugars28.7 g
Protein27.4 g
Salt4.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Large Saucepan
Garlic Press
Large Frying Pan
Oven dish
Grater
Colander

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

2

Meanwhile, boil a full kettle.

Peel half the garlic cloves. Chop the potatoes into 2cm chunks (peel first if you prefer).

Pour the boiled water into a large saucepan with 0.5 tsp salt and bring to a boil. Add the potatoes and peeled garlic cloves. 

Cook until you can easily slip a knife through, 15-20 mins. 

3

Meanwhile, peel and grate the remaining garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the grated garlic and Mexican style spice mix. Stir-fry for 1 min.

Pour in the tomato passata and beans with their juices. Stir in vegetable stock, water for the sauce and honey (see pantry for both amounts). 

Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.

Once the butternut squash has cooked, add it into the sauce. Stir in the smoky base paste and butter (see pantry for amount).

4

Grate the cheese. 

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 the potatoes and garlic until smooth.

Transfer the butternut and bean sauce to an appropriately sized ovenproof dish.

Top the sauce mixture with an even layer of mash, using the back of a spoon to smooth it out. Scatter over the cheese.

Bake on the top shelf of your oven until golden and bubbling, 10-12 mins.

5

Once the pie is cooked, allow to stand for 2 mins.

6

Share the pie between plates. 

Serve the salad leaves on the side with a drizzle of oil to finish. 

Enjoy!

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