The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warming Mushroom, Leek & Butter Bean Cobbler
Our savoury take on cobbler is the perfect comfort food. We are talking sweet leeks, chunky butter beans and earthy mushrooms, simmering a way in a decadent, creamy sauce. Dollop with fluffy mash and roast until golden. Serve alongside a leafy salad, for a hit of freshness.
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 40g baby spinach
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 leek
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh flat-leaf parsley
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 40g mixed salad leaves
- 120g chestnut mushrooms
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 10g pine nuts
- 1 large potatoes
Nutritional Information
Calories: 494
Protein: 17g
Carbs: 45g
Fat: 25g
Ingredients
- 1 leek (use half)
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 40g baby spinach (use half)
- 120g chestnut mushrooms (use half)
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 40g mixed salad leaves (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 large potatoes (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh flat-leaf parsley (use half)
- 10g pine nuts (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 494
Protein: 17g
Carbs: 45g
Fat: 25g
Warming Mushroom, Leek & Butter Bean Cobbler
Our savoury take on cobbler is the perfect comfort food. We are talking sweet leeks, chunky butter beans and earthy mushrooms, simmering a way in a decadent, creamy sauce. Dollop with fluffy mash and roast until golden. Serve alongside a leafy salad, for a hit of freshness.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium ovenproof dish, a masher & a sieve
Prep the veg
- Cut the potato into 3cm chunks. Trim and slice the leek into 1/2cm half-moons. Thinly slice the mushrooms. Roughly chop the parsley. Drain and rinse the beans
- Add the potato to the saucepan and boil for 15-18 mins, until soft, then drain
Build the flavour
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the leek and mushrooms and cook for 5-6 mins, until golden and softened. Season with salt and pepper
- Add the garlic herb paste and cook for another 1 min, then stir in the cashew cream, butter beans, half the nutritional yeast. and 2 tbsp water (1 tbsp for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened
- Rinse the spinach, then add to the pan with half the parsley. Simmer until wilted. Season to taste
Grill the cobbler
- Turn the grill to high (240C)
- Return the potato to the pan and mash with 1 tbsp oil and a pinch of salt. Stir through the remaining nutritional yeast
- Transfer the butter bean mixture to the medium ovenproof dish. Shape the mashed potato into small balls and dollop on top. Scatter over the pine nuts and grill for 4-6 mins, until golden
Plate up
- Share the butter bean cobbler between plates. Serve the salad leaves alongside, drizzled with the aged balsamic. Sprinkle over the remaining parsley to finish
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