Butter Bean, Mushroom & Bacon Pot Pies


1. Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.

2. Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.

3. Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.

Credit: Esther Clark, Good Food Magazine


Prep time: 15 Mins

Cook time: 50 Mins

Serves: 4

  • 3 tbsp rapeseed oil

  • 2 red onions, thinly sliced

  • 500g mushrooms , thickly sliced

  • 70g smoked streaky bacon , sliced into thin strips

  • 2 tbsp plain flour

  • 500ml low-salt vegetable stock

  • 250g kale , roughly sliced

  • 3 tsp wholegrain mustard

  • 2 tbsp reduced-fat crème fraîche

  • 1 tbsp finely chopped tarragon

  • 1 lemon , zested and juiced

  • 2 x 400g cans butter beans, drained and rinsed