Cannellini Bean & Veggie Pie

• Peel potato, then cut into large chunks. Roughly chop roasted almonds. Thinly slice leek. Finely chop garlic. Drain and rinse cannellini beans. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the plant-based milk and plant-based butter (for the mash) to potato along with a pinch of salt. Mash until smooth.

• Meanwhile, in a small bowl, combine panko breadcrumbs, half the garlic, roasted almonds and a generous drizzle of olive oil. Season with salt and pepper. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • Add herb & mushroom seasoning and the remaining garlic and cook until fragrant, 1 minute. • Add cannellini beans, diced tomatoes with garlic & onion, vegetable stock powder, the plant-based butter(for the filling), brown sugar and a splash of water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat, then add baby leaves, stirring until wilted, 1 minute. Season to taste.

• When the veggies are done, preheat grill to high. • Transfer roasted veggies to a medium baking dish. • Pour cannellini bean filling over veggies in baking dish. Stir through plant-based basil pesto. Spread evenly with mashed potato. • Sprinkle over panko topping. • Grill pie, until lightly golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!