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Veggie Beanie Pie

Veggie Beanie Pie

with Garlicky Feta Green Beans

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We love a good Veggie Pie with Feta Green Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryMilkCereals containing Gluten

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Yellow Pepper

1 unit(s)


2 unit(s)

Garlic Clove

1 pack(s)

Mixed Beans

1 pot(s)

Central American Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Vegetable Stock Powder


1 unit(s)

Echalion Shallot

1 pack(s)

Green Beans

½ block(s)

Feta Cheese


½ unit(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat27.0 g
of which saturates14.0 g
Carbohydrate64 g
of which sugars20.0 g
Protein23 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve. Pop the pepper on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Roast on the top shelf of your oven until charred and really soft, about 15 mins.


Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the onion and fry until golden and soft, stirring occasionally, 5-6 mins. Add the Central American style spice mix and half the garlic, stir and cook for 1 minute then pour in the finely chopped tomatoes, mixed beans, a pinch of salt and a pinch of sugar. Stir in the stock powder and pour in the water (see ingredients for amount).


Bring the mixture to the boil, reduce the heat to medium-high and simmer until the sauce has thickened, 8-10 mins. Add a splash of water if the mixture is looking a little dry. While the mixture simmers, halve, peel and thinly slice the shallot. Trim the green beans. Break the feta up into small pieces.


Mix the roasted pepper into the bean mixture, then pour into a rectangular ovenproof dish. Unroll the pastry and cover the filling. TIP: It doesn't matter if the pastry sits just on top of the mixture or goes over the edge of the dish, it will depend on the size of your dish! Make a small hole in the middle of the pastry. Bake on the top shelf of your oven until the pastry is puffed and golden, about 15-20 mins.


Wash out your frying pan, pop back on medium-high heat with a drizzle of oil. When hot, add the green beans and a pinch of salt and pepper. Stir-fry until starting to char, 3-4 mins. Add in the shallot and stir-fry until golden and soft, 4 mins. Add the remaining garlic and cook for 1 minute more. Add a splash of water, cover the pan with a lid or some foil, allow the beans to steam until tender, 2-3 mins. Remove from the heat and set aside..


Stir the feta through the green beans (keep some plain if some people don't like the feta!). Serve the pie on plates with the garlicky green beans alongside. Enjoy!