Cheesy curried swede and bean pie recipe
 Swede has sweet and tender charms when paired with rich cheese and warming spices. A scrunchy filo pastry topping makes this dish a real showstopper. 600g/1lb 5oz swede, peeled and cut into 2cm/¾in chunks 2 tbsp light olive oil2 leeks, finely sliced 2 tbsp medium curry powder 2 garlic cloves, finely chopped 50g/1¾oz butter, plus 50g/1¾oz, melted, for brushing50g/1¾oz plain white flour 750ml/1¼ pint full-fat milk 100g/3½oz cheddar, grated 1 tbsp Dijon mustard 1 lemon, zest and juice100g/3½oz kale, torn into bite-sized pieces (stalks discarded) 400g tin haricot or butter beans4 sheets filo pastry ½ tsp cumin seeds salt and freshly ground black pepper dressed side salad or sauerkraut, to serve 600g/1lb 5oz swede, peeled and cut into 2cm/¾in chunks 2 tbsp light olive oil 2 leeks, finely sliced 2 tbsp medium curry powder 2 garlic cloves, finely chopped 50g/1¾oz butter, plus 50g/1¾oz, melted, for brushing 50g/1¾oz plain white flour 750ml/1¼ pint full-fat milk 100g/3½oz cheddar, grated 1 tbsp Dijon mustard 1 lemon, zest and juice 100g/3½oz kale, torn into bite-sized pieces (stalks discarded) 400g tin haricot or butter beans 4 sheets filo pastry ½ tsp cumin seeds salt and freshly ground black pepper dressed side salad or sauerkraut, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes.Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm/8x12in deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Heat the remaining oil in a frying pan over a medium heat and add the leeks with a pinch of salt. Cook for 10 minutes, stirring occasionally, until tender. Stir in half the curry powder and cook until fragrant before adding the garlic. Cook for another minute then remove from the heat. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes. Place a medium saucepan over a medium heat, then add the butter. Once melted, stir in the flour and the remaining curry powder, then cook for 2–3 minutes. Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Add the milk in thirds, whisking to combine each time. Cook for 10 minutes, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Stir in the cheddar, mustard and lemon zest and juice, then season to taste. Add the kale and beans to the mixture and stir to combine. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Remove the swede from the oven, add the the cheesy white sauce to the dish and mix to combine. Brush 1 sheet of filo pastry with melted butter, then scrunch it in over one-quarter of the dish to create an attractive ruffle. Repeat with the remaining filo. Sprinkle over the cumin seeds. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Return to the oven for 25–30 minutes until the filo is golden and the pie is bubbling at the sides. Serve warm alongside a vinaigrette-dressed side salad, or sauerkraut. Recipe tips The pie can be made up to the point it’s cooked in the oven and kept covered in the freezer for up to 3 months.