Creamy Leek, Mushroom and Butter Bean Pie (VO) from Full of Beans

“You just can’t beat a pie. There is something about crispy, buttery pastry and a comforting creamy filling that really hits the spot. Add butter beans and you’ve got yourself an indulgent supper that is just as wonderful veggie or with smoky pancetta. If you’re leaving out the pancetta, taste test as you go, adding a little more salt if needed.” Amelia Christie-Miller, author of Full of Beans

1 tsp olive oil (optional)

100g (3½oz) pancetta (optional)

20g (¾oz) butter

2 leeks, roughly chopped

150g (5½oz) chestnut or button mushrooms, roughly sliced

3 garlic cloves, finely chopped

2–3 thyme sprigs, leaves stripped

1 tbsp wholegrain or Dijon mustard

1 tbsp plain flour

150ml (5fl oz/¼ pint) white wine

250–350ml (9–12fl oz) chicken or veg stock

570g (1lb 4½oz) jarred butter beans, drained

100ml (3½fl oz) double cream

1 egg

240g (8½oz) ready-rolled puff pastry

Salt and pepper

To serve

Buttered peas

Cheesy mashed potato (optional)

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.

If you’re using pancetta, heat the olive oil in a large frying pan over a medium heat. Add the pancetta and cook for 6–8 minutes until crisp. Remove from the pan with a slotted spoon and set aside.

To the same pan, add the butter, leeks and mushrooms. Season and cook for 10–12 minutes until softened, then add the garlic and thyme leaves. Cook for a couple of minutes, then add the mustard and flour and cook for a few minutes more, stirring all the while.

Pour in the white wine and let it bubble away for a few minutes before gradually adding 250ml (9fl oz) of the stock, stirring constantly. Add the butter beans, cream and reserved pancetta, if using. Season well with black pepper and cook for 10 minutes. If it starts to look a little dry, add a splash more stock. Once it’s ready, pour the pie filling into a large pie dish and allow to cool completely.

Whisk the egg in a small bowl and use some of it to brush the top edges of the pie dish. Take the pastry and lay it over the pie filling – you may need to roll out the pastry slightly first, depending on the shape of your pie dish – then cut away any loose edges and crimp with a fork. If you’re feeling fancy, you can use any excess pastry to decorate the top. Brush the pastry with the remaining egg and season with salt. Bake for 35–40 minutes until the pastry is puffed up and deeply golden.

Leave the pie to rest for a few minutes, then serve in the middle of the table for people to help themselves, along with buttered peas, and maybe some cheesy mashed potato.