Butter bean, mushroom & bacon pot pies
By Esther Clark
Contains pork – recipe is for non-Muslims/non-pork eaters.
Top these mushroom, bacon, kale and tarragon pies with butter bean smash to make a healthy main meal that’s big on flavour but light on calories
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Prep:15 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 378
-
fat 17g
-
saturates 4g
-
carbs 31g
-
sugars 8g
-
fibre 12g
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protein 18g
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salt 1.2g
Ingredients
- 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
Method
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.
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.
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.
