Eat half of your Winter Stew on one night and then transform the rest into this comforting savory pie topped with golden pie crust and served with garlicky green beans.

　　

Ingredients

Serves 2

　　

Winter Pie

2 portions of Winter Stew

　　1 sheet storebought pie dough

　　Flour, for dusting

　　1 Tbsp. olive oil

　　1 tsp. maple syrup

　　

Green Beans

1 Tbsp. olive oil

　　7 oz. green beans, trimmed

　　2 garlic cloves, minced

　　Sea salt

　　

Step 1

Preheat the oven to 400°F (or follow the pie crust package instructions).

　　

Step 2

Place the stew in a small but deep roasting tin or oven dish that’s appropriate for a pie.

　　

Step 3

Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.

　　

Step 4

Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

　　One Pot: Three Ways: Save Time With Vibrant, Versatile Vegan Recipes by Rachel Ama is available now from Yellow Kite Books. Photography by Haraala Hamilton. Buy the full book from Yellow Kite Books, Bookshop, or Amazon.