This dish is stuffed full of veggies, we love it - especially when it’s starting to get colder outside and we want to keep ourselves topped up full of veg. The creamy butter bean base is delicious with the leeks and pesto mixed though, with the chunky mash bringing it all together for a deliciously hearty and warming dinner. We serve it with a simple mixed leaf salad and some extra parmesan to grate on top.
Serves 4-6 and takes 35 minutes to cook
Ingredients
For the base
1 large onion, peeled and diced
3 garlic cloves, peeled and diced
3 leeks, thinly sliced
500g jar of butter beans (or 1 x 400g can), drained
200ml double cream
50g grated parmesan
1 tablespoon of pesto
Salt
Olive oil
For the top
2 parsnips, cut into bite-size chunks (we like keeping the skins on for a chunky mash but you can also peel)
2 baking potatoes, cut into bite-size chunks (we like keeping the skins on for a chunky mash but you can also peel)
1 large broccoli head, cut into florets
50g double cream
50g grated parmesan
2 heaped tablespoons of cream cheese
1 tablespoon of pesto
Salt
1. Preheat the oven to 190C, fan setting.
2. Place parsnip and potato chunks into a large pan of boiling water and boil for 30 minutes (or until completely soft), adding the broccoli in the last 10 minutes to cook.
3. While the veggies for the top are cooking, make the base by placing a large pan over a medium heat and adding a drizzle of olive oil. Once warm, add the chopped onion, garlic, sliced leeks and a pinch of salt. Mix well and cook for 10 minutes until the onion and leeks become soft.
4. Once soft, mix through the drained butter beans and cook for 5 minutes.
5. After 5 minutes, mix through the cream, grated parmesan and pesto. Mix well, reduce the heat and leave to simmer for a couple of minutes.
6. Once the veggies for the top have finished cooking, drain the water and place the veggies into a mixing bowl. Mash the vegetables before adding a pinch of salt, the cream, grated parmesan, cream cheese and pesto. Mix well until the mash is smooth and creamy. Feel free to add a dash of milk or add more cream cheese if the mash is not smooth enough.
7. Assemble the bake by topping the butter bean base with the mash and smoothing over until completely covered.
8. Place in the oven for 10-15 minutes until everything is heated through and the room smells delicious.
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