Italian Vegetable Pie with Mascarpone perfect for a family supper

Italian Vegetable Pie with Mascarpone

Recipe by Riverford Organic Farmers, tried & tasted by AnnabelCourse: Veggie / Vegan
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

1093

kcal

This Italian Vegetable Pie with Mascarpone is so tasty, the pesto, mascarpone and sundried tomatoes add a deliciously rich taste to this pie

Ingredients

  • 1 kg red potatoes

  • 2 onions

  • 2 red peppers

  • 2 courgettes

  • 2 garlic cloves

  • 2 tins cannellini beans

  • 20g sun-dried tomatoes

  • 2 tsp bouillon powder

  • 250g mascarpone

  • 4 tbsp green pesto

  • 40g Basil

  • 50g butter

  • 50 g Italian style cheese, grated

Directions

  • preheat your over to 190℃/Gas 5. Peel and dice the potatoes into 2cm chunks. Transfer to a medium saucepan with a good pinch of salt. Cover with plenty of water. Bring to the boil then cook for approx. 10 mins, until tender.
  • Meanwhile, peel, halve and thinly slice the onion. Deseed and dice the pepper into 2-3cm pieces. Dice the courgette into 2cm pieces. Peel and finely chop the garlic.
  • Drain the cannellini beans. Finely chop the sun-dried tomatoes.
  • In a large frying pan, heat 2 tbsp of oil to a medium heat. Stir-fry the onion, pepper, courgette and sun-dried tomatoes for 5 mins.
  • Add the garlic and fry for 1 more minute.
  • Into the veg, stir the cannellini beans. Add the bouillon, mascarpone, pesto and 8 tbsp of water. Season. Stir on a low-medium heat for 1-2 mins. Take the pan off the heat. Tear up and stir in the basil.
  • Drain the potatoes. Leave in the colander for 2 mins, then put them back in the saucepan and mask them with the butter. Season to tast.
  • Tip the veg into a baking dish. Spread over the mash. Use a fork to fluff the surface up a little. Scatter over the Italian cheese. Place on a baking tray (optional, to help catch any juice that bubble over). Bake for approx. 15b mins, until golden.

Cook’s Tip

  • Serve with a salad