Vegetable Cumberland pie

A hearty and incredibly satisfying family favourite

1 ratings

1 hour
Serves 2
4 of 5 a day

Nutrition: Per serving

Kcal459
Fat7.8g
Salt0.8g
Sugar14.9g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Eating a rainbow of fruit and vegetables every day helps protect against cancer – and this potato-topped pie recipe contains 4 of your 5 A DAY portions in one meal.

Ingredients

2 large potatoes (400g in total), peeled and quartered
150ml skimmed milk
1 tablespoon vegetable oil
1 small onion (60g), finely chopped
1 clove garlic, finely diced (optional)
½ small butternut squash (200g), peeled, deseeded and cut into bite-size chunks
½ red pepper (80g), deseeded and chopped
3 mushrooms (50g), wiped and chopped
1 medium courgette (150g), washed and cut into bite-size chunks
2 heaped tablespoons plain flour
1 teaspoon sweet paprika
1 x 210g can butter beans, drained
Freshly ground black pepper

Method

Preheat the oven to 190ºC/Fan 170ºC.
Boil the potatoes until tender, then drain and make a soft mash using a little of the milk.
In a large, thick-bottomed saucepan, measure out the oil and put on a medium heat. Add the chopped onion and cook until translucent.
Crush the garlic into the pan and add the butternut squash, red pepper, mushrooms and courgettes and sauté for 3–4 minutes.
Carefully sprinkle the flour and sweet paprika into the pan, stirring all the time. Cook for 1 minute on a low heat.
Gradually add the rest of the milk, stirring all the time to avoid lumps, to form a sauce.
Stir the drained butter beans into the sauce with some black pepper and pour the contents into a large ovenproof dish.
Top with the mashed potato and bake in the oven for 30 minutes, until golden brown.
Serve with a portion of lightly cooked green vegetables, like broccoli or cabbage, or some sliced tomatoes.