Day 285: Vegetable, Butterbean & Spinach Lattice Pie

Thursday is the new Tuesday. At least in our house it is. It’s taken over as the busiest night of the week with ballet, school discos and snooker (I’m currently sat in the car at 9pm typing this, waiting for Number One Daughter to finish ballet). So we’re finding time for a family meal before everyone disperses to various activities. It needs to be something that everyone eats as time is against us (we’ve no time for dawdlers!) – I’m opting for pie with ‘approved’ vegetables and lattice pie, which cuts down on the pastry, to keep The Man happy (he’s not a pastry fan). 


  • 1 x red onion, finely chopped
  • 1 x whole broccoli head, very finely chopped into tiny florets 
  • 2 x carrots, peeled and finely diced
  • 100g mange tout, finely sliced
  • A few handfuls of spinach
  • 1 x garlic clove, crushed
  • 2 x 400g tins butterbeans, drained
  • 50g butter
  • 50g plain flour
  • 500ml milk, warmed 
  • 150g cheese, grated
  • 1 tsp Dijon mustard
  • Juice of half a lemon
  • Handful parsley

For the pastry:

  • 8oz plain flour
  • 4oz butter, cubed
  • 2 tbsp water 

Combine the butter and flour together in a food processor until it resembles fine breadcrumbs (or you can rub them together by hand). Pour in enough water to create a dough.

Roll out roughly two thirds of the dough to approx 2mm thickness and line a large pie or ovenproof dish. Save the rest of the dough for the top.

Cook the onion in a little olive oil in a large pan. Add the chopped veg and garlic and cook for a few minutes until softened. Add the butterbeans and stir in the spinach before preparing the cheese sauce.

Whisk the butter and flour together then slowly add the hot milk. Add the mustard and squeeze of lemon juice and continue to whisk. When it begins to thicken stir through the grated cheese and chopped parsley.

Pour over the cooked vegetables and transfer to the pastry case.

Roll out the remaining dough then use a ruler to cut even strips of pastry (approx 1cm wide). Criss-cross over the top of the pie to create a lattice effect and bake at 200C for 45 minutes or until the pastry is golden.  

Although there was a certain amount of effort involved in this dish it was definitely worth it. Mathilde enjoyed every mouthful and despite the eldest Boy’s protests about this ‘stupid blog’ he was glad about tonight’s new recipe, asking when we could have it again!

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