Butterbean Pie

• total time: 37 minutes

Ingredients

For the garlic butter:

Lots of butter, I like salted

1 - 2 garlic cloves

Big bunch of parsley

Put all this in a food processor & blitz until bright green & combined. Store in fridge & use as butter for savoury dishes.

For the filling:

4 leeks, sliced & washed well

Big spoon of garlic butter to cook

About 100 mls cream

Big spoon of Dijon mustard

Lots of black pepper, big pinch of salt

Lemon zest, I say juice in video, I mean zest (these reels are not produced with AI!)

About 600g butter beans

For the pie topping:

About 1kg potatoes, use good ones for mashing

More butter, though you could use your garlic butter here, I didn’t, but never say never

Big splash of milk

1 whole egg, I say yolk in video, ditto, but seems silly to waste the white, just whip it well with a fork to make your mash look like mine in the video, cloud like!

Directions

Bake your pie in hot oven for around 35-40 mins until filling is bubbling & your pie topping looks like a work of art. I like to go big & go rustic, so you get these crazy peaks & troughs of golden, crunchy, pillowy mash.