• Boil the kettle. 
• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. Drain 
and return to the pan.
• Add the milk and half the butter to potato and 
season with salt. Mash until smooth. 
TIP: Save time and get more fibre by leaving the potato 
unpeeled. 

• Meanwhile, preheat grill to high. 
• Thinly slice leek and celery. 
• Thinly slice carrot into half-moons. 
• Drain and rinse cannellini beans.
• In a large frying pan, melt the remaining butter
with a drizzle of olive oil over high heat. Cook leek, 
celery and carrot, stirring, until softened, 
4-5 minutes.
• Add cannellini beans and garlic & herb seasoning 
and cook stirring, until slightly tender and fragrant, 
2 minutes. 

• Reduce heat to medium, then stir in light cooking 
cream, the water and salt, until slightly thickened, 
1-2 minutes.
• Remove from heat, then add half the Parmesan
cheese, stirring, until combined. Season to taste 
with salt and pepper. 

• Transfer bean filling into a baking dish and evenly 
spread mashed potato over the top. Sprinkle with 
remaining Parmesan cheese.
• Grill pie, until lightly golden, 8-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie!

• In a medium bowl, combine a drizzle of vinegar and 
olive oil. Season to taste.
• Add mixed salad leaves and toss to coat. 

• Divide rustic cannellini bean and leek pie between 
plates. Serve with salad. Enjoy!
TIP: Keeping a portion for later? See storage and 
re-heating instructions under allergens!