#Recipe #24: Mixed bean, lentil and goats cheese pie


Last weekend Dan took me to The York for Valentines day. I had a yummy mixed bean and goats cheese pie and I enjoyed it so much, I decided to make my own pie, recipe free. Daring I know!

As I start typing out tonight’s blog post, my pie is bubbling away in the oven. I made it using a mixture of beans we picked up last weekend, and some 80p goats cheese Dan bought from Castle Market at lunch time. Bargain. The results of my foodie experiment – a delicious  nutritious veggie pie – I’ll be making it again.


I didn’t measure everything out. It’s one of those ‘freestyle’ recipes, so if you’re going to make it, you’ll need to taste it season it as you go along. I can give you the basics though. To make it you’ll need:

  • Mixed beans (soaked and ready to cook)
  • Or kidney beans, mung beans and butter beans (soaked and ready to cook)
  • Lentils
  • Peppers
  • Chopped tomatoes
  • Shallot
  • Garlic clove
  • Paprika
  • Salt
  • Pepper
  • Bay leaf
  • Rosemary
  • Parsley
  • Goats cheese
  • Pie topping

How to make it:

  1. Fry off your shallots and garlic in a deep pan for 2 minutes. Cut your peppers lengthways and add to the pan, fry for another 2 minutes then add your chopped tomatoes, a cup of water, beans and lentils. Add a bay leaf, some salt, pepper and a pinch of paprika, cover and cook for 5 minutes. 
  2. Taste your sauce and add parsley, rosemary and other seasonings to taste.
  3. Cover and cook for 30 minutes. Pre-heat the oven to 180 degrees.
  4. When your mix is ready, add to a casserole dish. Cut your goats cheese into small cubes and stir into your mixture, then add your pie topping. Cook in the oven for 40 minutes.
  5. Serve and enjoy!

Right, off to the pub for our friend’s Birthday celebrations!

Until tomorrow

Hayley Jayne xx


2 Responses to “#Recipe #24: Mixed bean, lentil and goats cheese pie”

  1. Angel Igo

    Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.,^;-

    http://www.healthmedicinelab.comGood day


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