Name: Vegie and bean pot pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 eschalots, peeled, quartered; 1 carrot, chopped; 350 gram button mushrooms, halved; 2 clove garlic, finely chopped; 4 sprigs thyme; 1/2 cup red wine; 400 gram can cannellini beans; 400 gram can diced tomatoes; 1 tablespoon balsamic vinegar; 500 gram kumara, peeled, chopped; 1/4 cup milk; 15 gram butter; 1/2 cup grated tasty cheese; mixed salad leaves, to serve

Vegie and bean pot pies

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon olive oil

4 eschalots, peeled, quartered

1 carrot, chopped

350 gram button mushrooms, halved

2 clove garlic, finely chopped

4 sprigs thyme

1/2 cup red wine

400 gram can cannellini beans

400 gram can diced tomatoes

1 tablespoon balsamic vinegar

500 gram kumara, peeled, chopped

1/4 cup milk

15 gram butter

1/2 cup grated tasty cheese

mixed salad leaves, to serve

Method

1.In a medium saucepan, heat oil on high. Saute eschalots and carrot 4-5 minutes, until golden.

2.Add mushrooms, garlic and thyme and cook 3-4 minutes until tender. Add wine to pan to deglaze, cooking 1 minute, stirring.

3.Mix in beans, tomatoes and vinegar. Reduce heat to medium. Simmer 10-15 minutes until sauce reduces and thickens.

4.Preheat oven to moderate, 180°C.

5.Meanwhile, place kumara in a saucepan and cover with cold water. Bring to boil on high. Cook 15-20 minutes until tender. Drain well and return to pan. Mash well with milk and butter. Season to taste.

6.Spoon vegetable mixture among 4 ovenproof dishes. Spread mash over and sprinkle with cheese. Bake 8-10 minutes until cheese melts. Serve with salad.

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