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Canellini and vegetable pie with polenta and parmesan crust

Paul Bloxham from Great Food Bites
Miss out the meat, but none of the flavour in this tasty and versatile polenta-topped pie from Paul Bloxham

Canellini and vegetable pie with polenta and parmesan crust

Method

1. Preheat the oven to 200C/gas 6. Heat the oil in a casserole pan and fry the onion and garlic for a couple of seconds to soften slightly.

2. Add the vegetables and fry for 2-3 minutes, until golden.

3. Add the beans, stock, wine and passata.

4. Mix the arrowroot with a little water and add to the pan, stirring well. Bring to the boil, season with salt and freshly ground black pepper, and simmer for 20 minutes.

5. Transfer to an ovenproof dish and sprinkle with the tarragon.

6. For the topping, whisk together the eggs and yogurt, then stir in the cheddar cheese, polenta, flour and baking powder.

7. Spread the mixture over the vegetables to create a thick crust. Scatter over the Parmesan cheese and bake for 20 minutes. Serve hot.

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Serves: 4

Prep: 40 min
Cook: 45 min

Ingredients

For the filling

6 tbsp Olive oil
1 onion, chopped
2 garlic cloves, crushed
700g mixed vegetables, baby carrots, Jerusalem artichokes, parsnips, turnips, button mushrooms, button onions etc
1x400g canned canellini beans, drained and washed
500ml dark vegetable stock
150ml Red wine
400ml passata
2 tsp arrowroot
salt and fresh ground black pepper
1 tbsp chopped tarragon