Cauliflower Cheese + Butter Bean Pie

This super comforting pie takes the humble cauliflower cheese and turns it into a centre-piece worthy of any dinner table, with a creamy sauce, butter beans and golden shortcrust pastry.

Ingredients

-1 people+

Metric

Method

1. 1

   Add the butter to a large casserole pot or saucepan on a medium heat. As soon as it has melted, add the onion and cook for 5-6 minutes or until translucent, but don’t brown.

   
2. 2

   Stir in the flour and cook for 2 minutes. Then gradually pour in the milk in batches, whisking as you go to avoid any lumps. Bring to a gentle simmer and cook for 5 minutes or until it thickens slightly, but is still a creamy consistency.

   
3. 3

   Meanwhile, preheat the oven to 200°C fan / 425°F.

   
4. 4

   Add the cauliflower florets to a large saucepan of boiling water and cook for 3 minutes to soften slightly, then drain and stir the cauliflower into the sauce.

   
5. 5

   Next add the beans, nutritional yeast, mustard, nutmeg, lemon juice, half of the cheese and generous pinches of salt and pepper to the sauce. Stir to combine, then pour into a 24cm (9.5”) round pie dish and top with the remaining cheese, then set aside.

   
6. 6

   Roll out the pastry into a square roughly 3-4 mm thick. Then cut out a circle which is large enough so it hangs over the edge of your pie dish. We use a large plate as a guide. Tip: roll up any leftover pastry in baking paper and refrigerate in an airtight container for 1-2 days.

   
7. 7

   Place the circle of pastry over the pie, then fold and crimp the edge back on itself. Brush the top of the pastry all over with milk, then slice a couple of holes in the middle. Now place on a baking tray (this will catch any liquid which might escape!) and bake for 30 minutes or until perfectly golden on top.