Gardener’s pie

Name: Gardener’s pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Ingredients: ½ batch https://www.deliciousmagazine.co.uk/recipes/butternut-squash-chilli-with-rice/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

Published: 4 Jan 18
Updated: 18 Mar 24

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.

Easy
November 2017

Test kitchen approved

Serves 4
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.

Vegetarian recipes

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

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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

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Method

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.
Bake the pie for 30-35 minutes or until golden and bubbling hot. Serve immediately.

Recipe from November 2017 Issue

Nutrition

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

delicious. tips

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.