Mushroom, Sweetcorn and Butter Bean Pie.

Last night I was fortunate enough to have this delicious meal cooked for me. Pie, with roast potatoes, peas and gravy. I posted the picture on social media, and have subsequently been asked for the recipe, so I thought I would include it here.

Serves two (or one hungry person):

Filling
1/2 small onion,
small handful sweetcorn,
2 garlic cloves,
4-5 mushrooms,
1/2 400g tin butter beans.
150ml vegan 'cheese' sauce (made up with unsweetened almond milk).

Pastry
45g wholewheat flour
45g plain white flour
2tblsp vegetable oil of your choice
Pinch baking powder
Pinch salt
Water to mix

Mix flours, baking powder and salt in a bowl.
Stir in the oil until thoroughly combined.
Gradually add cold water, mixing until a firm dough is formed.
Wrap and refrigerate while preparing filling.

Soften onions in oil, then add mushrooms, and soften.
Add garlic, beans and corn to warm through. Season to taste. Place in pie dish. Pour on sauce and stir in.
Top with pastry. Bake at 200 degrees Celsius for about 20 - 25 minutes.

Enjoy!

Note:
This is the sauce we used, although of course you could make from scratch. We made ours thicker than suggested.