- 2 onions
- 2 carrots
- 4 garlic cloves
- A handful of thyme, leaves only
- 4 leeks
- A glass of white wine
- 200ml soya cream
- 2 x 400g tins of cannellini beans
- 1 vegetable stock cube
- 1 tbsp Dijon mustard
- 1 lemon
- 300g vegan pastry
- Plain flour, for dusting
Prep: 20 mins | Cook: 1 hr
1. Peel and finely chop the onions. Peel and finely chop the carrots. Peel and thinly slice the garlic cloves. Trim the roots and any woody greens off the leeks. Rinse out any grit and shake dry. Thinly slice the leeks. Roughly chop the thyme leaves.
2. Pour 2 tbsp olive oil into a large pan and warm over a medium heat. Slide the chopped leeks, onions, carrots, garlic and thyme into the pan. Season with a good pinch of salt and pepper. Cook the veg in the pan for 10 mins, stirring occasionally, till softened.
3. Turn the heat up to high and pour in a glass of white wine. Bring to a bubble and cook till the liquid reduces by half. Pour in the soya cream. Add 1 tin of the cannellini beans with their liquid. Drain the other tin of beans and the beans add to the pan. Crumble in the stock cube and add 1 tbsp mustard. Grate in the zest of the lemon and stir well till combined. Bring the sauce to a simmer, then turn the heat down and cook gently for 20 mins. Stir occasionally.
4. Meanwhile, preheat your oven to 200°C/Fan 180°C/Gas 6. Take the pastry out of the fridge and allow it to come to room temperature.
5. Spoon the cooked beans and veg into a ovenproof pie or casserole dish. Dust your work surface with flour and roll out the pastry to make a round or square slightly larger than the top of your dish. Lay the pastry on top of the filling and press around the edges to seal. Poke a small hole in the middle of the pastry.
6. Transfer the dish to the oven. Bake for 30 mins, till the pastry is golden and crisp. Divide the pie between plates and serve with your favourite potatoes and vegetable sides.