Healthy butternut pumpkin pie

Photographer: Alex Luck

Look up the recipe for our butternut squash chilli first, then use it to make this vegetarian pie. You could even use up leftover mashed potato too to make this recipe even quicker.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

4 portions butternut pumpkin chilli, defrosted
1 bunch sliced kale, tough woody stalks removed
2 1/2 cups mashed potato (freshly made or frozen leftover mash, defrosted)
1/3 cup reduced-fat cheddar, grated

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Put the defrosted chilli into a 1.5 litre ovenproof dish and stir in the kale. Top
with the potato mash, then scatter over the cheese.

2 Bake the pie for 30–35 min or until golden and bubbling hot. Serve immediately.

Variations

Swap kale for any vegetables you have in the freezer, such as carrot, sweetcorn or peas, or a mixture.

HFG tip

Keep batches of leftover mashed potato in the freezer for an instant pie topping.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 17 g

Total fat 17 g

Saturated fat 10 g

Carbohydrates 54 g

Sugar 14 g

Dietary fibre 11 g

Sodium 788 mg

Calcium 300 mg

Iron 4.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.