Suitable for Freezing
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 leek, sliced
- 300g chestnut mushrooms, quartered
- 1 clove garlic, crushed
- 2 tsp dried thyme
- 100ml dry white wine
- 100ml vegetable stock, made with 1 low-salt vegetable stock cube
- 300ml skimmed milk
- 2 bay leaves
- 1½ tbsp cornflour
- 2 tbsp cold water
- 40g half-fat Cheddar cheese, grated
- 75g light soft cheese
- 2 tsp Dijon mustard
- 2 x 400g cans haricot beans, drained and rinsed
- 4 sheets filo pastry
- Black pepper, to taste
- 320g green beans, steamed or boiled
- Preheat the oven to 190°C/gas mark 5.
- In a large saucepan, heat 1 tbsp olive oil and fry the onion over a gentle heat for 5 minutes, until softened.
- Add the leek and chestnut mushrooms. Cook for 4 minutes, until the leeks have softened and the mushrooms have browned. Add the garlic and thyme, then fry for a minute.
- Pour the dry white wine into the pan, bring to the boil, then reduce the heat to simmer for 2-3 minutes or until the wine reduces by half. Add the stock, skimmed milk and bay leaves then gently bring to the boil.
- In a small bowl, add the cornflour and stir in 2 tbsp cold water, until it forms a paste. Stir the cornflour paste into the sauce and simmer for 3 minutes, until the sauce thickens.
- Add both cheeses and the Dijon mustard to the sauce. Heat gently for a minute, until the cheese melts into it.
- Stir the haricot beans into the sauce and season with black pepper. Transfer the mixture to a round ovenproof dish (approximately 26 cm). Remove the bay leaves.
- Brush the remaining oil over the filo pastry sheets, half each sheet, scrunch up and place on top of the filling. Bake in the oven for 20-25 minutes, until the filling is piping hot and the pastry is golden and crisp.
- Serve with a portion of green beans.
Nutrition per serving
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