Cookathon Vegetable Pie & my love for nut butter!

Gather

• 1.5kg potatoes peeled and chopped
• 250ml warm milk (I use unsweetened carton coconut)
• 30g coconut oil (melted)
• salt to taste for the mashed potatoes
• 10g coconut oil
• 2 medium onions diced
• 1 (150g) medium courgette chopped
• 4 (250g) medium carrots chopped
• 1 x 400g tinned tomatoes (chopped)
• 30g (2 tablespoons) tomato puree
• 250ml boiling water
• *1 teaspoon paprika
• *1 teaspoon Cajun spice
• *1/4 teaspoon chilli flakes
• *1/4 teaspoon garlic granules
• *1/4 teaspoon ground black pepper
• *salt to taste (I use pink Himalayan)
• 4 teaspoons balsamic vinegar (*use 2 if using a stock cube)
• 1 teaspoon mixed herbs
• 100g frozen peas
• 100g frozen sweetcorn
• 1 x 400g butter beans (drained)
• 1 x 400g chick peas (drained)
• 30g grated cheese (optional) {I use vegan parmesan}
• sprinkle of chives (optional) 

Prepare

1. Boil the potatoes until tender, drain, add the warmed milk with melted coconut oil and mash until smooth. Add salt to taste and set aside.
2. While the potatoes are cooking you can start making the vegetable mix. Melt the coconut oil and add the onions, cooking until just stating to brown. If using fresh vegetables add these next and cook until softened.
3. Add the tinned tomatoes.
4. Stir the tomato puree into the boiling water, (if using a stock cube instead of my mix of spices add this here too plus 2 teaspoons balsamic vinegar) and add the paprika, cajun, chilli, garlic, pepper, salt and balsamic vinegar. Pour this into the vegetable mix and stir. Cover and allow to cook until the sauce reduces.
5. Add in the frozen peas and sweetcorn (or other frozen veg), followed by the pulses (beans and chickpeas). Stir and allow to cook through before doing a quick taste check. Adjust the seasoning as necessary – remember the flavours will develop in the oven.
6. Pour into an ovenproof dish then top with the mashed potatoes. Sprinkle over the cheese if using and dust the top with chives. Bake in the oven for 25-30 minutes at Gas 5 (375f / 190c) until brown and crispy.
7. Enjoy!

Serve & Store

• As this contains all your protein, carbs and definitely your five a day we ate it just as it was (the first time)!
• Alternatively serve with a fresh salad (the second time we had this).
• Try with a side of crusty garlic bread.
• Add some more vegetables such as steamed broccoli or sugar-snap peas.
• Refrigerate an uncooked pie covered for three days, then cook for 45-60 minutes.
• Refrigerate a cooked pie for three days and reheat thoroughly (or eat cold).
• Can be frozen (cooked) for up to a month.