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Three butter bean, mushroom & bacon pot pies

Butter bean, mushroom & bacon pot pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: Per serving
low inkcal378


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2019


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A star rating of 3.9 out of 5.16 ratings

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