This dairy-free, gluten-free butterbean and leek pie is a delicious vegan main course that works well any time of year, especially for festive meals. Packed with flavour and nutritious ingredients, it’s a comforting dish that’s simple to prepare and satisfying to serve.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- Instructions
- Leftovers
- Recipe FAQs
- You might also like
- Butterbean and Leek Pie Recipe
Why this recipe works
This butterbean and leek pie combines tender butterbeans, sweet leeks, leafy spinach and a gently spiced, dairy-free cream sauce, finished with a smooth sweet potato mash. The mix of textures and flavours — creamy, savoury and slightly sweet — makes it a reliable comfort-food winner. It’s quick to make, adaptable to pantry staples, and suitable for vegan and gluten-free diets.
Ingredients
- Butterbeans — Tender and creamy, they hold their shape well. Cannellini or lima beans can be used instead if preferred.
- Leeks — Use the white and light green parts for a mild onion flavour; reserve the dark green tops for stock if you like.
- Spinach — Adds colour and a fresh note to the filling.
- Wholegrain mustard — Cuts through the richness and adds texture. Dijon is an acceptable substitute.
- Coconut milk — Provides a dairy-free creaminess. Soya cream can be used as an alternative.
- Nutritional yeast — Gives a cheesy, savoury depth without dairy.
- Dried sage — Pairs well with beans and sweet potato; thyme or rosemary can be swapped in.
- Garlic — Enhances the savoury base.
- Sweet potatoes — Make the topping; their sweetness balances the filling. Regular potatoes or cauliflower mash can be used instead.
See the recipe card below for full quantities.
Substitutions
Useful substitutions and swaps:
- Mash — Use Maris Piper potatoes or mashed cauliflower instead of sweet potato.
- Leeks — Replace with white or sweet onion plus some spring onions if leeks are unavailable.
- Beans — Cannellini or lima beans are good alternatives to butterbeans.
- Greens — Swap spinach for baby kale or collard greens.
- Cream — Use soya cream in place of coconut milk if preferred.
Variations
The recipe is flexible and easy to customise:
- Spice — Add cayenne, red pepper flakes or diced jalapeño while sautéing the leeks.
- Meat — For a non-vegetarian version, crisp some diced bacon or pancetta first, remove it, then cook the leeks in the same pan and add the meat back in at the end.
- Crunch — Stir in chopped water chestnuts, toasted cashews or finely chopped celery for texture.
- Extra vegetables — Add diced carrots, zucchini, squash or mushrooms to bulk up the filling and use up fridge odds and ends.
Instructions
Step 1: Clean the leeks thoroughly to remove grit, then slice the white and light green parts into thin rounds. Discard or save the dark green tops for stock.
Step 2: Heat a little oil in a nonstick pan over medium heat. Add the leeks with a pinch of salt and sauté for about 5 minutes until softened.
Step 3: Add the garlic, butterbeans (drained), wholegrain mustard, nutritional yeast, dried sage, the thick coconut fat from the can, a little coconut milk (or water) and the spinach to the pan. Stir, cover and simmer gently for 10–12 minutes so the flavours meld.
Step 5: Spoon the butterbean mixture into bowls or a baking dish and top with the sweet potato mash. Serve warm.
Step 4: Meanwhile, peel and chop the sweet potatoes into small cubes and boil in salted water for 8–10 minutes until tender. Drain, return to the pot, season with salt and pepper, and mash until smooth and creamy.
Leftovers
Store any leftover pie in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, in the oven or microwave. Note: the texture may change if frozen, so this is best eaten fresh or within a few days.
Recipe FAQs
You can leave the butterbeans whole for texture or mash some of them for a thicker, creamier filling. Mashed beans will absorb more sauce and change the mouthfeel.
No crust is required — the sweet potato mash makes a satisfying topping. If you prefer, you can bake the filling in a gluten-free pie crust.
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Butterbean and Leek Pie
Ingredients
- 2 leeks, chopped
- 2 garlic cloves, sliced
- 1 can butterbeans, drained
- 1 tsp wholegrain mustard
- 3 tbsp nutritional yeast
- 1 tsp dried sage
- coconut fat (the thick top of a can of coconut milk)
- 50 ml coconut milk (liquid from the can or water)
- 2 handfuls fresh spinach
- 2 sweet potatoes (about 500g)
Instructions
- Slice the leeks and prepare the garlic.
- Heat oil in a nonstick pan over medium heat. Add leeks and a pinch of salt; fry for 5 minutes until softened.
- Add garlic, butterbeans, mustard, nutritional yeast, sage, coconut fat, coconut milk and spinach. Stir, cover and simmer for 10–12 minutes.
- Peel and chop the sweet potatoes into small cubes. Boil in salted water for 8–10 minutes until soft. Drain, season and mash until smooth.
- Transfer the butterbean mixture to bowls or a dish, top with sweet potato mash and serve.
Notes
Storage: Keep in the fridge for up to 3 days. Reheat until piping hot before serving.
Freezing: Cool completely, freeze in a sealed container for up to 2 months. Thaw and reheat thoroughly.
Tips: Cut sweet potato into small cubes to reduce cooking time. Substitute soya cream for coconut milk if you prefer. Swap butterbeans for cannellini beans if desired.
Nutrition
