For the Topping
4 Large Parsnips
2tsp Dijon Mustard
1tsp Honey
1tbsp Olive Oil
Salt and Pepper
2tbsp Nutritional Yeast to top (optional)
For the Black Bean Base
2 400g Tins of Black Beans
2 Tins of Chopped Tomatoes
1 Red Onion
1 Pepper
1/2 Courgette
Small handful of Mushrooms
2tbsp Peas
1 Large Carrot
2 Cloves of Garlic
1/2 Fresh Chilli
Handful of Fresh Basil
1tbsp Olive Oil
Salt & Pepper
Side of Kale / Greens
For the Parsnip Mash
Peel then chop the parsnips into cubes. Add to a large pan and cover with boiling water.
Boil for 20 minutes until cooked through.
Drain the parsnips and then pour them back into the pan.
Add the olive oil, honey, mustard and salt and pepper then mash until smooth.
For the Black Bean base
Finely chop the onion, pepper, mushrooms and carrot.
Drain and rinse the black beans.
Add the tinned tomatoes to a blender with the fresh basil, garlic, chilli, salt and pepper. Blend until smooth.
Next, add the olive oil to a large pan and pour in the onions. Fry until golden.
Add the rest of the vegetables and pan fry until cooked through. Stir in the peas.
Pour over the black beans and then add the tomato sauce. Cook on a low heat for 25 minutes.
For the pie
Add the black bean mixture to a large oven proof dish.
Gradually spoon the parsnip mash on top, gently spreading over the mixture until smooth.
Sprinkle over the nutritional yeast and bake in the oven for 40 - 45 minutes until piping hot.
Serve with a side of greens and enjoy! Yum!