Pot pies with beans, mushrooms and bacon

• rapeseed oil↗3 tbsp tbsp
• red onion↗2

  thinly sliced

• mushrooms↗500g g

  thickly sliced

• smoked streak bacon↗70g g

  sliced into thin strips

• plain flour↗2 tbsp tbsp
• low‑salt vegetable broth↗500ml ml
• kale↗250g g

  coarsely chopped

• wholegrain mustard↗3 tsp tsp
• reduced‑fat crème fraîche↗2 tbsp tbsp
• finely chopped tarragon1 tbsp tbsp
• lemon↗1

  zest and juice

• butter beans↗2 x 400g cans

  2 x 400g cans, drained and rinsed

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a saucepan or large oven‑safe ceramic dish. Sauté the onion for 10 min until soft, then add the mushrooms and bacon and fry another 5 min until browned. Add the flour and cook 2 min more. Gradually pour in the broth, bring to a boil and simmer 2 min. Add the kale and cook 5 min more, then stir in the mustard, crème fraîche, half the tarragon and lemon juice. Spoon the mushroom mixture into four small baking dishes.

2. 2

   Preheat the oven to 180 °C/160 °C fan/gas 4. Place the beans in a food processor with the remaining oil, tarragon and lemon zest. Blend to a coarse consistency, adding 2‑3 tbsp water if needed to loosen.

3. 3

   Spread the bean mixture over the filling, smoothing with the back of a spoon. Bake for 20‑25 min until browned. Let cool slightly, then serve.