Directions

• Preheat the oven to 180°C.
• Drizzle the sweet potatoes with 1 tablespoonful of olive oil and roast for 30 to 40 minutes, until soft. Turn occasionally.
• Warm 1 tablespoonful of olive oil in a large pan. Stir in the onion and cook over medium-low heat for 10 minutes until soft. Add half the garlic and cook for another 1 to 2 minutes.
• Add the beetroots, potato, almond milk, and thyme. Mix well, lower the heat, cover, and simmer, stirring occasionally, for 15 minutes, or until the potatoes are cooked through.
• Separate the chard stalks from the leaves. Finely chop the stalks and shred the leaves. Heat 1 tablespoonful of olive oil in a frying pan or wok, add the stalks, and fry for 5 to 10 minutes, until soft. Add the leaves, lemon juice, and parsley and cook for another 5 to 10 minutes, until wilted.
• Heat 1 tablespoonful of olive oil in a small pan. Add the butter beans, the remaining garlic, the lemon zest, and water and warm through. As the beans start to soften, mash them.
• Assemble the pie: Brush a pie dish with oil and spread a sheet of pastry over the base. Brush with oil and cover with another 2 sheets, brushing each with oil.
• Add the sweet potatoes as the first layer, followed by the butter beans, the chard, then the beetroot.
• Draw in any pastry that’s hanging over the sides and cover with 2 or 3 sheets of pastry, brushing each with oil. Tuck the edges into the side of the dish.
• Brush the top with a little more oil and bake in the oven for 20 to 25 minutes, until golden.