An oven-baked savoury pie dish that’s crammed with goodness.
Cook: 1 Hour
Serves: 6
Price: £0.60 per serving
Nutritional Information
Each 202g serving contains
Energy
2133kj
253kcal
2133kj
253kcal
13%
Fat
9.3g
9.3g
Med
13%
13%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
5.1g
5.1g
Low
6%
6%
Salt
0.57g
0.57g
Low
10%
10%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1056kj/252kcal
Typical energy values per 100g:
1056kj/252kcal
Ingredients
1 medium butternut squash, diced
1 large courgette, thickly sliced
180g bag of spinach
4–5 sprays of low-calorie cooking oil
50g Flora lighter vegan spread
100g plain flour
50g rolled oats
40g Asda Just Essentials Hard Cheese
40g Flora lighter vegan spread, for the sauce
1 onion, diced, for the sauce
40g plain flour, for the sauce
400ml hot stock, made with 1 low salt vegetable stock cube, for the sauce
1tbsp low-fat crème fraîche, for the sauce
1tsp dried thyme, for the sauce
1tbsp wholegrain mustard, for the sauce
Method
1
Preheat the oven to 200ºC/180ºC fan/gas 6. Spread the squash and courgette over two baking trays. Spritz with oil. Season with salt and black pepper, then roast in the oven for 20 mins, until the veg is softening but retains some bite.
2
For the topping, put the vegan spread and flour into a bowl and rub together with fingertips until a rough crumble forms. Add the oats, cheese, salt and pepper, and stir to combine. Set aside.
3
Place the spinach in a colander. Pour over just-boiled water to wilt. Drain and squeeze out excess water. Set aside.
4
For the sauce, place a saucepan over a medium heat and melt the vegan spread. Add the onion and soften for around 5 mins. Add the flour and cook out for 2 mins – this will go lumpy. Remove from the heat and add the stock, little by little. Stir to incorporate each amount before adding the next.
5
Return the pan to a medium-high heat and bring to the boil. Cook for 2 mins until the sauce has thickened slightly. Remove from the heat and stir through the crème fraîche, thyme and mustard. Season with salt and pepper as needed.
6
Place the veg into a large roasting dish and pour over the sauce. Stir to combine. Add the topping and cook for 30 mins or until golden and the filling is bubbling. Sprinkle with fresh thyme, if liked, before serving.