Vegetable and black bean pot pie

Vegetable and black bean pot pie

Feeds 4

I wanted to make a pie using a puff pastry crust, but I’m out of ready made puff pastry, and I’m not about to make it from scratch. As a slightly different topping, I’ve used an American-style biscuit crust, it’s a bit like having a solid layer of dumpling on the top of your pie, which can only be a good thing. I didn’t manage to get a good picture of the pie, because we were so desperate to eat it that I didn’t get a chance to take a picture of the whole thing, before we’d demolished it!


Ingredients:1 large sweet potato, cut into 2cm pieces
1 red onion, finely chopped
1 large carrot, cut into 1 cm pieces
1 large courgette, cut into 1 cm pieces
1 large red pepper, cut into 1cm pieces
1 tin of black beans
1 tin of chopped tomatoes
2 tsp cayenne pepper
1 tsp chilli flakes
1 tsp ground cumin
Large pinch of salt
1 tblsp olive oil
Crust:
210g plain flour
4 tblsp coconut oil – cold/solid
1 tsp baking powder
1 tsp dried thyme
1 tsp salt
5 tblsp oat  milk


Method:
Pre heat oven to 180 degrees celsius.
Heat olive oil in a large heavy based pan, and add onions. Cook until softened then add sweet potato. Cook for a couple of minutes then add carrot, courgette and red pepper. Cook for five minutes then add spices, black beans and tinned tomatoes, adding half a can of water using the empty tomato can. Stir well and simmer for 20 minutes until the mixture has thickened and reduced slightly. 
Transfer the mixture into a casserole dish.

While the pie filling is cooking, make the crust.
Put flour, salt, thyme and baking powder into a large bowl and mix.
Add the cold coconut oil and, using your fingers, rub into the mixture to make a breadcrumb consistency. Add the milk and form into a ball, 
adding more milk if the mixture won’t bind and more flour if the mixture is too wet.

Roll the dough into a thick circle, the size of the top of your dish and place on top of the mixture. Score lines across the top of the pie with a sharp knife, making sure you don’t completely cut through the crust.

Bake for 25 minutes, or until the crust has browned and is cooked through.




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