Butter bean, mushroom & bacon pot pies

Contains pork – recipe is for non-Muslims only

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

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 378
  • fat 17g
  • saturates 4g
  • carbs 31g
  • sugars 8g
  • fibre 12g
  • protein 18g
  • salt 1.2g


  • 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


  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.

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