Spicy veggie pies with peanut butter mash

Spicy veggie pies with peanut butter mash. Roughly chopped, Raw garlic, Raw tomatoes.

Sara Buenfeld

35 + 65 min · 8

Ingredients

• 185 g Roughly chopped
• 6 g Raw garlic
• 400 g Raw tomatoes
• 3 g Deseeded and sliced
• 320 g Diced
• 150 g Thinly sliced
• 800 g Cooked black beans
• 25 g Peeled and chopped
• 320 g Cut into chunks
• 20 g Canned strained tomatoes
• 900 g Cut into chunks
• 400 g Prepared vegetable stock
• 5 g Ground turmeric
• 20 g Olive oil
• 10 g Almond milk
• 75 g Peanut butter
• 10 g Lime juice 100%
• 20 g Finely chopped

Preparation

1. Blend the onion, garlic, ginger and spices into a smooth paste.
2. Heat the oil in a large non-stick frying pan, add the spice paste, cover and cook over a low heat for 5 minutes, stirring.
3. Add the tomatoes, 400 ml prepared vegetable stock, celery, aubergine, sweet potato, strained tomatoes, chilli and drained beans. Cover and simmer for about 30 minutes, stirring occasionally, until the vegetables are tender. Add a little water if needed, or simmer uncovered if the filling is too wet.
4. Meanwhile, heat the oven to 220°C/200°C fan/gas 7.
5. Boil the potatoes for about 15 minutes, then drain well and mash with the peanut butter, lime juice, almond milk and coriander.
6. Divide the filling between two baking dishes, about 24 × 17 cm each. Spoon the mash over the filling and spread to cover it.
7. Bake both pies for about 15–20 minutes, until bubbling and lightly golden, swapping their positions if needed. Together they make 8 portions. Serve immediately or cool and refrigerate the portions being saved.