Ingredients:

  • 4 oz dried butter beans
  • 4 large potatoes
  • 2 oz vegetarian margarine
  • 8 oz diced carrots
  • 1 lb leeks, sliced
  • 4oz mushrooms
  • 1 tbsp flour
  • 8 oz canned tomatoes
  • 1/2 pint vegetable stock
  • Salt and pepper to taste

Directions:

  1. Simmer the butterbeans until tender.

  • Cook and mash the potatoes.
  • Heat the oven to gas mark 6/ 200 degrees C/ 400 degrees F.
  • Melt the margarine add to that the carrots and leeks and cook for about 5 minutes. Add the mushrooms and cook for a further 5 mins.
  • Sprinkle the flour over the vegetables and stir. Add tomatoes and stock and cook until the mixture thickens.
  • Add the butterbeans and seasoning, put the mixture in an oven proof pie dish and cover with mashed potato. Place in the oven until nicely browned.
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