Easy vegetable pie recipe with is smooth, creamy and cooks in under an hour

Chef Lisa Marley makes warming vegetable pie

A homemade pie is ideal for packing lots of leftover ingredients into one meal, whether it be meat, vegetables or other proteins.

Those searching for cooking inspiration this week need not look any further, as one chef has the perfect recipe that’s affordable, flavoursome and versatile.

Speaking exclusively to Express.co.uk, she revealed how to make her three-bean pie that’s finished with a “smooth and creamy” topping.

But it’s not just made from potatoes. The recipe swaps traditional plain mash for a mixture of earthy spuds and celeriac.

Lisa claimed: “Celeriac, also known as celery root, is a knobby, brown-skinned root vegetable with a mild, celery-like flavour. It offers several health benefits when incorporated into your diet.”

READ MORE: Tartiflette recipe by Mary Berry is an easy take on the French classic


  • One tin of chickpeas, butter beans and cannellini beans, drained and rinsed
  • 259g chopped mushrooms
  • One medium onion, finely chopped
  • Two garlic cloves, crushed
  • One teaspoon of chilli powder
  • Salt and pepper to taste

For the Potato and Celeriac Mash:

  • Four large potatoes, peeled and diced
  • One small celeriac, peeled and diced
  • Splash of milk or non-dairy milk (such as almond, soy, or oat milk)
  • Salt and pepper to taste

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How to make bean pie

Start by preheating the oven to 180C then move onto the pie filling, which should be cooked in a pan skillet.

Heat the oil over medium heat in the pan, then add the chopped onion, garlic, and mushrooms. Sauté for around five minutes until they soften before stirring in the tomatoes.

Add the beans, chilli powder, salt, and pepper, then leave the filling to cook for another five minutes, allowing the flavours to meld.

While the filling is cooking, prepare the potato and celeriac mash topping.

In a large pan, place the diced potatoes and celeriac then cover with water and add a pinch of salt. Bring this to a boil and simmer for 15 to 20 minutes or until tender.

Drain the potatoes and celeriac return them to the pan and mash until the mixture is “smooth and creamy”, as put by Lisa.

Transfer the three-bean pie filling to a baking dish, then spread the potato and celeriac mash over the top, creating a smooth layer.

Bake in the preheated oven for 20 to 25 minutes or until the top is lightly browned, and the filling is bubbly.

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