Bean & Vegetable Pie (Vegan)

I was looking for something heart warming tonight, given that it is -1 degrees Celsius outside! And so I decided to make my bean and vegetable pie.

There are so many ways to make this but I went with the seasonal veg we had from our local veg box and then beans I had in the cupboard, but you can amend as you see fit!

Recipe

Base

1 tablespoon vegetable oil

1 onion (chopped)

2 garlic cloves (finely chopped)

1 large leek (chopped)

2 medium carrots (chopped)

10 kale leaves

4 stalks of broccoli

3 tins 400g tins of beans (I went for black bean x2 and cannellini)

3 tablespoons of kallu stock

1 tin of chopped tomatoes

2 tablespoons of tomato puree

2 cups of water

1 table spoon of mixed herbs

1/2 teaspoon cumin

1 heaped teaspoon tumeric

1 teaspoon coriander

Topping

6 medium potatoes peeled

1 heaped tablespoon of margarine

Milk alternative (add until smooth consistency, still firm and not sloppy)

Mixed herbs to sprinkle on top

Method

1. Preheat the over to 200 degrees Celsius.
2. Put the potatoes on to boil until a knife goes in easily so they are soft enough to mash
3. Meanwhile, heat the oil on a medium heat, and add the onions, garlic, carrots and leek.
4. Ones the onions are soft, add the kale and broccoli and fry for a couple more minutes
5. Add the flour and spices, mixing through the vegetables and then add the tomato puree, tinned tomatoes, stock, beans and water. The mixture should be fluid but nor runny.
6. Mash the potatoes in a pan and add the margarine. Add enough milk for them to be smooth but still firm.
7. Poor the bean mixture into a dish 2/3 full. Add the mash, spreading it out with a fork, creating fork marks. Add a sprinkling of mixed herbs.
8. Put in the over for around 30 mins or the toppings peaks are brown