A hearty vegetarian pie recipe that ticks all the cosy comfort food boxes. The filling is made with our indulgent Collection black truffle pasta sauce, creamy Spanish white beans and chestnut mushrooms. It’s crowned with a velvety shortcut carrot and swede mash, more golden, melty gruyère and a generous crack of black pepper.
Marks & Spencer
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40MIN
Total time
Ingredients
Servings
4
40 g
M&S Collection Farmhouse British butter
1
onion, thinly sliced
300 g
M&S British chestnut mushrooms, thinly sliced
1 jar
M&S Collection Spanish white beans, drained
200 g
M&S cavolo nero, stalks removed, thinly sliced
280 g
M&S Collection creamy mushroom and black truffle pasta sauce
100 g
M&S Swiss le Gruyère, grated
25 g
parsley, finely chopped
450 g
M&S carrot and swede potato mash
