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Spicy peanut pies

A vegetarian mash-topped pie

Spicy peanut pies

Name: Spicy peanut pies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes 2 pies, each serves 2
Ingredients: 500g potatoes peeled and chopped; 2 x 400g cans cannellini beans drained; 3 tbsp chopped fresh coriander; 1 tsp chilli powder; 320g cauliflower cut into small florets; 2 tsp rapeseed oil; 2 tbsp finely chopped ginger; 1 red chilli seeded unless you like it very spicy; 2 tbsp cumin seeds; 2 tbsp ground coriander; 1 tsp chilli powder; 400g leeks thickly sliced; 1 red pepper deseeded and diced; 1 green pepper deseeded and diced; 400g can chopped tomatoes; 2 tbsp tomato purée; 2 tsp vegetable bouillon; 85g chunky peanut butter (with no sugar or palm oil)

Sara Buenfeld

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Makes 2 pies, each serves 2

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.2 out of 5.22 ratingsRate

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Bake our healthy, African-inspired peanut pies for a delicious veggie dinner. A portion provides all of your 5-a-day, plus iron, fibre, folate and vitamin C

Freezable

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the mash

500g potatoes

peeled and chopped
2 x 400g cans cannellini beans

drained
3 tbsp chopped fresh coriander
1 tsp chilli powder

For the filling

320g cauliflower

cut into small florets
2 tsp rapeseed oil
2 tbsp finely chopped ginger
1 red chilli

seeded unless you like it very spicy
2 tbsp cumin seeds
2 tbsp ground coriander
1 tsp chilli powder
400g leeks

thickly sliced
1 red pepper

deseeded and diced
1 green pepper

deseeded and diced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
85g chunky peanut butter

(with no sugar or palm oil)

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Nutrition: per serving

kcal478

low
fat16g

low
saturates3g
carbs55g
sugars15g
fibre15g
protein21g
salt1.1g

Method

step 1

Heat oven to 200C, 180C fan, gas 6. Steam the potatoes for the mash for 20 mins until tender, adding the cauliflower to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli and stir around the pan until starting to soften. Stir in the dried spices then add the leeks and peppers and cook, stirring frequently, until they are softening.
step 2

Tip in the tomatoes and tomato purée with the cauliflower and 150ml water, and the bouillon. Cover and simmer for 10 mins.
step 3

Stir the peanut butter with 100ml water to loosen the consistency, then stir into stew and cook 5 mins more. Spoon equally into 25cm by 18cm pie dishes.
step 4

For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it.
step 5

Bake one for 35 mins and chill the other for another day. It will keep for 3 days. Reheat the remaining pie as above, adding an extra 15 mins as you're cooking it from cold.

RECIPE TIPS

TRY OUR FREE HEALTHY DIET PLAN

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DISHES

If you only have one large pie dish bake all four portions in the oven on the first night and reheat what is left the second night on covered serving plates in the microwave until piping hot.

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Overall rating

A star rating of 4.2 out of 5.22 ratings

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