BUTTER BEAN, MUSHROOM & BACON POT PIES

Butter bean, mushroom & bacon pot pies image

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

Provided by Esther Clark

Time 1h5m

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 378 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium