Vegan Butter Bean and Vegetable Pie
A light, yet filling vegan pie made with creamy butter beans and mixed vegetables, topped with a golden potato crust, perfect for a quick high-protein and low-calorie meal.
10 min
Prep
10 min
Cook
4
Serves
410
Calories
Macros · per serving
32g protein
70g carbs
7g fat
Ingredients
For 4 servings
- 600 g butter beans
- 450 g frozen mixed vegetables
- 1 onion
- 2 cloves garlic
- 240 ml vegetable broth
- 500 g potato
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 200°C (392°F).
- 2
Peel and dice the potatoes, then boil in salted water for 10 minutes until tender. Drain and mash.
- 3
While potatoes are cooking, dice the onion and mince the garlic.
- 4
Heat olive oil in a pan over medium heat, sauté onion and garlic for 3 minutes until soft.
- 5
Add frozen mixed vegetables to the pan and cook for another 5 minutes.
- 6
Add butter beans and vegetable broth to the vegetable mixture, simmer for 3 minutes, then season with salt and black pepper.
- 7
Transfer the mixture into a baking dish, spread mashed potatoes evenly on top.
- 8
Bake in the preheated oven for 10 minutes or until the potato topping is golden brown.
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