Vegetarian Pie


Excellent English food for a damp November evening. Glorious layers of potato, beans, carrots and leeks, topped with melted cheese. Warmth, energy and a touch of sweetness in the depths.

Vegetarian Pie straight from the oven

Serves 4

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


200 g (dry weight)
black-eye, cannelini or haricot beans
large onion, peeled and chopped
clove garlic, crushed
little cooking oil
400 ml
30 ml
tomato puree
5 ml
dried basil
700 g
potatoes peeled
450 g
carrots, peeled and chopped to 1 cm pieces
450 g
leeks topped tailed and sliced
to taste
Salt, FAIRTRADE ground black pepper, FAIRTRADE nutmeg, butter and milk.
120 g
grated cheddar cheese


Soak the beans in cold water overnight, drain and rinse them.

In a cast iron skillet or nice saucepan fry the onions until starting to turn translucent.

Add the drained beans, garlic and water and bring to the boil. Then simmer uncovered for about 45 minutes to 1 hour until the beans are tender and the liquid well reduced.


Cook the potatoes, carrots and leeks, and mash the cooked potatoes with a little milk, margarine or butter, salt, FAIRTRADE ground black pepper, and FAIRTRADE nutmeg to taste.

And back with the beans:

Stir in the tomato puree and season with basil, salt and pepper to taste.

Lightly grease an ovenproof casserole dish and put the leeks and carrots in the base.

Spread the bean mixture on top and then sprinkle most of the grated cheese on this layer. Now make a mashed potato layer.

Fork over the layer and sprinkle on the remainder of the cheese.

Bake in the oven, pre-heated to gas mark 5 (190 °C; 375 °F), for 30 minutes or more until the top is crispy and golden.

To serve

Serve hot with a few brussel sprouts or broccoli.