Creamy mascarpone vegetarian pie

A vegetarian midweek meal with a touch of indulgence.

This tasty vegetarian creamy mascarpone vegetarian pie is a recipe from Riverford.

• SERVES: 4
• PREP TIME: 30 mins
• COOKING TIME: 30 mins
• IDEAL FOR: midweek meal, family, meat-free
• DIFFICULTY: easy

This veggie pie is packed full of veggies with Italian flavours.

It’s a great family or midweek meal dish.

And if you want to be an efficient cook, you can even make a batch and freeze it for ease.

Creamy mascarpone vegetarian pie

Ingredients

• 1kg red potatoes, chopped
• 2 onions, sliced thinly
• 2 red peppers, deseeded and chopped
• x 2 courgettes, chopped
• 2 carrots, chopped
• 2 garlic cloves
• 1 x 400 g tin cannellini beans
• 20g sun-dried tomatoes, chopped
• 2 tsp bouillon powder
• 250g mascarpone
• 4 tbsp green pesto
• 1 tbsp plain flour
• 50g butter
• 50 g Italian-style cheese, grated

Method

1. Preheat your over to 190℃/Gas 5.
2. Peel and dice the potatoes and carrots into 2cm chunks and add to a large pan of water (with a pinch of salt). Boil for approx. 10 mins, or until tender.
3. Thinly slice the onion and dice the peppers and courgette into 2-3cm pieces. Peel and finely chop the garlic.
4. Drain the cannellini beans. Finely chop the sun-dried tomatoes.
5. In a large frying pan, heat 2 tbsp of oil to medium heat. Stir-fry the onion, pepper, courgette, and sun-dried tomatoes for 5 mins.
6. Add the garlic and fry for 1 more minute.
7. Into the veg, stir the cannellini beans. Add the bouillon, mascarpone, pesto, 1 tbsp of plain flour, and 200 ml of water. Season.
8. Stir on low-medium heat for 2 mins. Take the pan off the heat.
9. Drain the potatoes and carrots, add some butter, and mash. Season to taste.
10. Tip the veg into a baking dish. Spread over the mash. Scatter over the Italian cheese.
11. Bake for approx. 15 mins, until golden.

For more vegetarian dishes, visit here.