RECIPE: Cheesy Curried Swede and Bean Pie

• Features, Food & Drink, Recipes
• 19th January 2026
• Cumbria Guide

CHEESY CURRIED SWEDE AND BEAN PIE

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.

PREP TIME: less than 30 mins
COOKING TIME: 30mins to 1 hour
SERVES: 4–6

Ingredients:

• 600g swede, peeled and cut into 2cm chunks
• 2 tbsp light olive oil
• 2 leeks, finely sliced
• 2 tbsp medium curry powder
• 2 garlic cloves, finely chopped
• 50g butter, plus 50g, melted, for brushing
• 50g plain white flour
• 750ml pint full-fat milk
• 100g cheddar, grated
• 1 tbsp Dijon mustard
• 1 lemon, zest and juice
• 100g 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:

1. Preheat the oven to 200C/180C Fan/Gas 6. Toss the swede with half the oil in a 20x30cm deep roasting dish, then season with salt and pepper. Roast in the oven for 25 minutes until just tender.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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