VEG PIE WITH CRISPY BUTTER BEAN MASH
SERVES 6-8 PREPARATION: 20 MIN COOKING: 40 MIN
MASH 3 cans (400g each) butter beans, rinsed and drained 60ml (½c) butter or olive oil plus extra for brushing 60ml (¼c) grated Parmesan cheese salt and pepper FILLING 30ml (2T) olive oil 1 large onion, chopped 2 garlic cloves, crushed 250g brown mushrooms, cut into chunks 2 large brinjals, cubed 2 large carrots, peeled and finely grated bouquet garni of 1 rosemary sprig, 3 thyme sprigs and 3 sage leaves 1 bay leaf 30ml (2T) tomato paste 15ml (1T) flour 125ml (½c) dry red wine 250-500ml (1-2c) vegetable stock 5ml (1t) Marmite 400g each baby marrows and pattypab squash, cut into chunks salt and pepper 60ml (¼c) breadcrumbs Preheat the oven to 190°C. Grease a large ovenproof dish with nonstick spray. 1 Mash Blitz all the ingredients in a blender or food processor until smooth and set aside until needed. 2 Filling Heat the oil in a large pot. Sauté the onion and garlic until fragrant. Add the mushrooms, brinjals, carrots, bouquet garni and bay leaf and sauté until the brinjals are softened. 3 Stir in the tomato paste and flour. Add the wine and scrape the browned bits off the bottom of the pot as the wine reduces and alcohol evaporates. Slowly add the stock and Marmite. Stir until a gravy starts to form then simmer over low heat until thickened. 4 Remove the bouquet garni. Stir in the baby marrows and pattypans and add salt and pepper. Transfer to the prepared dish. Top with the mash and brush with butter or oil. Sprinkle the breadcrumbs over and bake for 15-20 minutes or until crispy. Allow to rest for 10 minutes and serve.