Bean and Vegetable Pie

  • 2 teaspoons sunflower oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 3 sticks celery, diced
  • 8 ounces mung beans, cooked
  • 2 teaspoons cayenne pepper
  • 1 teaspoon chopped fresh marjoram
  • 1 teaspoon chopped fresh sage
  • 1 tablespoon tomato purée
  • 1 teaspoon yeast extract
  • ½ pint vegetable stock
  • Salt and pepper
  • 1 pound potatoes, peeled and diced
  • 4 tablespoons skim milk or soya milk
  • ½ ounce sunflower seeds

Heat the oil in a large pan and fry the onion, carrots and celery for 5 minutes. Add the cooked mung beans, cayenne pepper, marjoram, sage, tomato purée, yeast extract and stock. Cover and simmer gently for 10-15 minutes.

Adjust the seasoning. Meanwhile, boil the potatoes until cooked. Drain and mash with the milk. Put the bean mixture into the base of a large casserole dish and top with the mashed potato. Sprinkle over the sunflower seeds and bake in a pre-heated oven at 350°F for 30-40 minutes, until top is golden browned.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour and 20 minutes

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