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.
Saag Aloo & Butter Bean Pie with Spiced Cauliflower Mash
Impress everyone with this sunshine-yellow bean bake. Simmer the butterbeans with tikka paste, saucy tomatoes and coconut cream. Top with turmeric, cauliflower and potato mash. Bake until golden and bubbling. Irresistible!
2/3 daily fibre
4 of 5 a day
Family classics
Serving size
Ingredients
- 1 tsp turmeric
- 160g baby spinach
- 400g passata (tomatoes, salt, citric acid)
- 4 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 onion
- 3 large potatoes
- 1 cauliflower
Nutritional Information
Calories: 568
Protein: 17g
Carbs: 67g
Fat: 25g
Saag Aloo & Butter Bean Pie with Spiced Cauliflower Mash
Impress everyone with this sunshine-yellow bean bake. Simmer the butterbeans with tikka paste, saucy tomatoes and coconut cream. Top with turmeric, cauliflower and potato mash. Bake until golden and bubbling. Irresistible!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large ovenproof dish, a large frying pan, a peeler, a sieve, a measuring jug & a masher
Get the potatoes & cauliflower on
- Peel and cut the potatoes into 2cm chunks. Remove the leaves from the cauliflower and cut into florets
- Add both to the saucepan. Simmer for 15-18 mins, until soft, then drain
Finish the prep
- Finely slice the onion. Drain and rinse the beans
- Add the stock powder and creamed coconut to the jug with 400ml boiling water. Stir to combine
Build the dish
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, until softened
- Add the ginger & garlic paste, garam masala and tikka paste to the pan
- Cook for 30 secs, then add the beans, passata and stock mixture
- Simmer for 4-6 mins, until thickened. In the final minute, rinse the spinach and stir in to wilt. Season with salt and pepper
Make the turmeric mash
- Turn the grill to high (240C)
- Transfer the bean mixture to the large ovenproof dish
- Clean the frying pan, then reheat with 1 tbsp oil on medium heat. Once hot, add the turmeric and cook for 30 secs, then add the cooked potatoes and cauliflower
- Remove from the heat and mash. Season generously with salt and pepper
Grill & plate up
- Top the beans with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Grill for 10-12 mins, until golden and crispy
- When ready, share the pie between plates
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