If you’re looking for a fun and easy family dinner that happens to be vegan, look no further than this ‘cheat’s pie’. A gently spiced, beany filling is baked and topped with potato waffles – the fastest potato pie topping! Serve with corn on the cob and you’ll have clean plates all round.

Preparation : 10 minutes

Cook: 45 minutes (approx)
Serves: 4

Ingredients:

1 tbsp sunflower oil

1 onion, finely diced

1 red (bell) pepper, diced

1 tsp mild chilli powder

1 tsp smoked paprika

1 x 400g can of chopped tomatoes

2 x 400g cans of baked beans in tomato sauce

1 tbsp barbecue sauce (ensure vegan)

6 frozen potato waffles, or enough mini waffles to cover the pie completely

Generous pinch of sea salt

Method:

• Add the oil, onion and red pepper to a pan over a medium-high heat and cook for 2–3 minutes until the onion begins to soften. Stir in the chilli powder and smoked paprika.
• Pour in the chopped tomatoes, baked beans in tomato sauce and the barbecue sauce. Stir to combine, then simmer for 15 minutes.
• Preheat the oven to 180°C/350°F/gas mark 4.
• Season the beany filling with salt, then spoon into a large ovenproof dish (a lasagne dish is ideal).
• Lay over the waffles to cover the top of the pie and bake in the oven for 20–25 minutes until the waffles are golden. Serve hot.

Easy tip:

Choose from standard frozen potato waffles, mini potato waffles, or even hash brown waffles, now available in large supermarkets. Always check that the potato waffles are vegan, although most varieties are.

Recipe adapted from Vegan Pantry (Quadrille)