4 small potatoes, scrubbed and sliced
1 x 400g tin of butter beans, drained and rinsed
1 large leek, sliced and washed
1 clove of garlic, roughly chopped
1 tsp finely chopped fresh rosemary
100ml hot stock
80g mature Cheddar cheese, grated
1 Heat the oven to gas mark 4. Put the sliced potatoes in a saucepan with salted water, bring to the boil, then simmer for 4-5 minutes, until nearly cooked. Drain and leave to one side.
2 In a mixing bowl, place the butter beans, leek, garlic and rosemary, season well with salt and pepper, and combine gently.
3 Divide the butter beans and leeks between two pie dishes (the ones I used were 15cm in diameter), or one larger ceramic baking dish, and layer the par-boiled potatoes over the top. (If using a larger dish, you may need more potatoes, in order to cover the top.)
4 Mix together the milk and stock in a jug, and pour it over the contents of each pie dish, making sure the liquid doesn’t come any higher than three-quarters of the depth of the dish – otherwise it’ll bubble over and make a nasty mess of your oven!
5 Scatter the grated cheese over the potato, and grind a little more pepper on top, if you like. Place the dishes on a baking sheet, and pop in the oven for about 45-50 minutes, until nicely browned and bubbling on the top.
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