Butter bean, mushroom & bacon pot pies

 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.

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

Method

    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.

By Esther Clark