Once you've peeled and chopped your potatoes, cook them in boiling water until soft enough to easily push a fork into them - around 10-15 minutes.
1 kg white potatoes
Pre-heat the oven to gas mark 5.
Drain and mash the potatoes, add in the vegan butter and oat milk, add 2 tablespoons of each at first, then add more if needed.
2-4 tablespoon non-dairy butter, 2-4 tablespoon non-dairy milk
Mash the potatoes until smooth and creamy. Add salt and pepper to taste. Set aside.
Empty the butter beans into a big bowl and mash them until some are broken up but some are still mostly whole.
2 400g tins butter beans
In a large pan, heat the vegan butter until melted, then add the onions. Cook until onions are translucent.
1 tablespoon vegan butter, 2 onions
Add the garlic for a couple minutes over a lower heat, so it doesn't burn.
3 cloves garlic
Add in the leeks, and cook until softened.
2 leeks
Sprinkle the fresh herbs over the mixture and stir really well.
1 tablespoon fresh dill, 1 tablespoon fresh parsley
Pour in the oat cream and a splash of white wine (or water if not using wine).
250 ml oat cream, Splash of white wine*
Once it's all nice and hot, add the capers, nori and nutritional yeast, and again, stir well.
1 sheet nori, 2 teaspoon capers, 3 tablespoon nutritional yeast
Finally, add the butter beans and peas. Stir well, letting the mixture heat up.
2 400g tins butter beans, 1 cup peas
Pour the creamy butter bean mix into a large pie dish then top with the mash potato.
Rough the potato with a fork so it's covered in lines - this will give it a nice texture and allow some of it to brown.
Bake in the oven for 20-30 minutes (keep an eye on it, you may find it bubbles up a bit, but that's normal, turn it down if you think it's bubbling too much).
Take out of the oven and serve with a side of veggies, and enjoy!