Butter bean, mushroom & bacon pot pies

Dinner with 12 ingredients.

Servings: 4

Total time: 65 minutes

Ingredients

• 2 tablespoon plain flour
• 500 gram mushrooms thickly sliced
• 500 millilitre low-salt vegetable stock
• 250 gram kale roughly sliced
• 3 teaspoon wholegrain mustard
• 2 tablespoon reduced-fat crème fraîche
• 1 lemon zested and juiced
• 2 red onions thinly sliced
• 70 gram smoked streaky bacon sliced into thin strips
• 2 x 400 g cans butter beans drained and rinsed
• 1 tablespoon finely chopped tarragon
• 3 tablespoon rapeseed oil

Method

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.