GAIL'S BUTTER BEAN PIE - Serves 6
Syn Free, if using the cheese as part HEX's
1 medium onion, finely chopped
1 clove of garlic, crushed
400g can chopped tomatoes
Decent squirt of tomato puree, to taste
400g can butter beans
110g mature Cheddar cheese (reduced fat or not)
225g FF cottage cheese
1 large egg
Pre-heat the oven to180C/Gas 4.
Spray a large, non-stick pan with Frylight and gently sauté the onion and garlic, until the onion is beginning to soften. With a lid helps.
Add the chopped tomatoes and the tomato puree and simmer over a medium heat until the onion has softened and is cooked through.
Drain the butter beans and rinse, reserving the liquid, and add to the tomato mix. Season to taste with a little salt and some black pepper. Add a little of the reserved liquid if the mixture appears too dry.
Transfer to an ovenproof dish which can hold about a litre.
To prepare the topping: grate the cheese, place in a mixing bowl, add the cottage cheese and mix in the beaten egg.
Carefully spread the topping over the butter bean mixture, place in the oven and bake for about 30-40 minutes, until the topping is set and golden brown.
Serve with crusty HEX bread (rub a garlic clove over, for a hint of garlic bread) and a green vegetable or a colourful salad.
This recipe is based on a lady called Gail, who submitted it to the Vegetarian Society's site. If you did want a bit of meat, suppose you could add in some crispy bacon pieces!
A little Synned mustard in the topping may also be tasty. Would also be good served alongside sausages.