Directions

1. 1

   Preheat the oven to 200°C (180°C fan, gas 6). Place the chopped potatoes in a steamer and steam for 20 minutes until completely tender. Heat the oil in a large non-stick pan over medium heat. Add the minced ginger and fresh chilli, stirring continuously for about 2 minutes until they begin to soften and release their aromas.

2. 2

   Sprinkle the cumin and coriander powder over the ginger and chilli mixture, stirring well to combine. Add the sliced leeks and diced peppers, cooking with frequent stirring for 6-8 minutes until they start to become tender.

3. 3

   Pour in the canned diced tomatoes and tomato purée, then add 150ml water and the vegetable bouillon cube. Stir until the bouillon dissolves. Cover the pan and simmer gently for 10 minutes, allowing the flavors to meld and the vegetables to continue softening.

4. 4

   In a small bowl, whisk together the peanut butter with 100ml water until smooth and loosened. Stir this mixture into the vegetable stew, combining thoroughly. Continue cooking uncovered for 5 more minutes to warm through and thicken slightly.

5. 5

   While the stew finishes cooking, prepare the topping. Drain the cannellini beans and place them in a large bowl. Add the fresh chopped coriander and chilli powder, then mash vigorously with a potato masher until well combined but still slightly textured. Add the steamed potatoes and fold them gently into the bean mixture, mashing roughly so the topping maintains some texture.

6. 6

   Divide the peanut stew equally between two individual pie dishes (approximately 25cm × 18cm each). Distribute the mashed potato and bean topping evenly over each filling, spreading gently with the back of a spoon to enclose and seal the filling.

7. 7

   Bake one pie in the preheated oven for 35 minutes until the top is golden and heated through. The second pie can be wrapped and refrigerated for up to 3 days. To reheat, bake from cold at the same temperature for 50 minutes (adding the extra 15 minutes since it starts chilled).