Harissa Ketchup brings a mild heat, and plenty of flavour to the mixed bean filling in this pie. Using the liquid from the cans of beans helps create a thick tomato sauce for the filling. Topping the pie with buttery mashed potatoes creates a mouthwatering winter meal that is warming and filling.

Ingredients

2tbsp Early Harvest Extra Virgin Olive Oil

1 onion, peeled and diced

2 carrots, tops removed, washed and diced

1 leek, outer layer removed, thoroughly washed then diced

2 celery sticks, washed and diced

2 garlic cloves, peeled and finely chopped

1 sprig fresh rosemary, finely chopped

2 bay leaves

125ml red wine

1 tin each of black beans, haricot beans, kidney bean (only 1 type is fine, but still need 3 tins in total), keep the liquid to one side

3tbsp Harissa Ketchup

4 medium floury potatoes, peeled and cut into large chunks

100g butter

2 egg yolks, beaten together in a bowl

Salt and pepper, to taste

Ingredients

2tbsp Early Harvest Extra Virgin Olive Oil

1 onion, peeled and diced

2 carrots, tops removed, washed and diced

1 leek, outer layer removed, thoroughly washed then diced

2 celery sticks, washed and diced

2 garlic cloves, peeled and finely chopped

1 sprig fresh rosemary, finely chopped

2 bay leaves

125ml red wine

1 tin each of black beans, haricot beans, kidney bean (only 1 type is fine, but still need 3 tins in total), keep the liquid to one side

3tbsp Harissa Ketchup

4 medium floury potatoes, peeled and cut into large chunks

100g butter

2 egg yolks, beaten together in a bowl

Salt and pepper, to taste

1

To begin with, prepare all the vegetables. Place a wide frying pan on a medium to high heat, add the Olive Oil and when hot, add the onion, carrots, leek, celery, garlic and herbs. Season with salt and pepper then cook until soft and sweet for around 15 minutes, turning the heat down as the vegetables being to colour.

2

Once the vegetables have softened, add the red wine and reduce it by half. Add the beans with all the juice from their tins and the Harissa Ketchup. Bring up to a boil, then turn down to a simmer and cook uncovered for 20 minutes, stirring now and again to prevent sticking. After this time, the liquid should have thickened, and the flavour concentrated. Taste and season with more salt as you think is necessary. Pour into an oven-proof dish and place somewhere cool to allow a thin skin to form on top, which will help prevent the mash falling through.

3

While the filling is cooking, put the potatoes in a pot and cover with cold water. Place on a high heat, season with salt, bring up to the boil, before turning down to a simmer. Cook for around 10-15 minutes, or until the potatoes are just cooked, but long before they are turning to mush.

4

Drain the potatoes then place back in the pot and allow them to steam dry for 5 minutes. Push through a potato ricer or mash thoroughly. Add the butter, season with salt and pepper and beat to combine. Add the eggs and beat again. Scoop into a piping bag.

5

Heat an oven to 200C/Fan 180C/Gas Mark 6. Pipe the potato onto the top of the bean mixture starting at one edge and working down in rows so that it is completely covered. If you are planning to cook it later, the pie can now be stored in the fridge until needed. If cooking immediately, place the pie on a baking sheet and cook in the oven for 20 minutes, or until the potato has begun to brown and the pie is bubbling hot inside. Remove from the oven and serve hot.

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