Name: Butter bean, mushroom & bacon pot pies
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Butter bean, mushroom & bacon pot pies

1. 3 tbsp rapeseed oil

2. 2 red onions , thinly sliced

3. 500g mushrooms , thickly sliced

4. 70g smoked streaky bacon , sliced into thin strips

5. 2 tbsp plain flour

6. 500ml low-salt vegetable stock

7. 250g kale , roughly sliced

8. 3 tsp wholegrain mustard

9. 2 tbsp reduced-fat crème fraîche

10. 1 tbsp finely chopped tarragon

11. 1 lemon , zested and juiced

12. 2 x 400g cans butter beans , drained and rinsed

How to cook deliciously - Butter bean, mushroom & bacon pot pies

1 . Stage

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 . Stage

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 . Stage

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.