Gardener’s pie

Gardener’s pie
  • Serves icon Serves 4
  • Time icon Hands-on Time 10 min, Oven time 30-35 min

This hearty vegetarian pie uses up leftovers from our butternut chilli recipe. It’s comforting, packed full of veggies and couldn’t be easier to make.

Nutrition: per serving

Calories
535kcals
Fat
22.7g (11.1g saturated)
Protein
19.4g
Carbohydrates
57.6g (14.2g sugars)
Fibre
11.3g
Salt
1.3g
Calories
535kcals
Fat
22.7g (11.1g saturated)
Protein
19.4g
Carbohydrates
57.6g (14.2g sugars)
Fibre
11.3g
Salt
1.3g

Ingredients

  • ½ batch butternut squash chilli, (defrosted if frozen)
  • 2-3 handfuls sliced kale, any tough woody stalks removed
  • 800g mashed potato (freshly made or defrosted, frozen leftover mash)
  • 100g cheddar, grated

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the defrosted chilli into a 1.5 litre ovenproof dish and stir in the kale. Top with the mash, then scatter over the cheese.
  2. Bake the pie for 30-35 minutes or until golden and bubbling hot. Serve immediately.

delicious. tips

  1. If you don’t like kale, add some frozen vegetables such as carrot, sweetcorn or peas – or a mixture of all three.

    Keep batches of leftover mashed potato in the freezer ready to use.

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