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)
- Chopped tomatoes
- Garlic clove
- Bay leaf
- Goats cheese
- Pie topping
How to make it:
- 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.
- Taste your sauce and add parsley, rosemary and other seasonings to taste.
- Cover and cook for 30 minutes. Pre-heat the oven to 180 degrees.
- 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.
- Serve and enjoy!
Right, off to the pub for our friend’s Birthday celebrations!
Hayley Jayne xx