Butter Bean, Mushroom and Leek Pie by @riverford

40 min

4 servings

🫘

570 g

Butter beans

🍗

320 g

Chicken bone broth

🧈

1 tbsp

Butter

🧄

2 cloves

Garlic

🌿

1 sprig

Rosemary

🌿

2 sprigs

Thyme

🥬

1

Leek

🥕

2

Carrots

🥬

2 stalks

Celery

🍄

150 g

Mixed mushrooms

🌾

2 tbsp

Plain flour

🥛

75 ml

Double cream

🧂

Salt

⚫

Black pepper

🥐

1 sheet

Puff pastry

🥚

1

Egg yolk

  1. Preheat

    Preheat the oven to 200°C/180°C fan.

  2. Melt
    • Butter

    Melt the butter in a large ovenproof frying pan or casserole dish over a medium heat.

  3. Add
    • Garlic
    • Rosemary
    • Leek

    Add the garlic cloves, rosemary and thyme, followed by the leek, carrots, celery and mushrooms.

  4. Season
    • Salt

    Season with salt and pepper, cover with a lid and cook for 5–7 minutes.

  5. Step
    • Carrots
    • Celery
    • Mixed mushrooms

    Remove the vegetables and herbs from the pan and set aside.

  6. Add
    • Butter

    Add another knob of butter to the pan and let it melt.

  7. Stir
    • Plain flour

    Stir in the flour and cook for a minute or two, stirring, to make a smooth roux.

  8. Whisk
    • Chicken bone broth

    Gradually whisk in the bone broth, keeping whisking until you have a smooth, velvety sauce.

  9. Stir
    • Double cream
    • Salt

    Stir through the double cream, if using, then season generously with salt and black pepper.

  10. Return
    • Butter beans
    • Leek
    • Carrots

    Return the vegetables to the pan along with the butter beans and stir everything together.

  11. Step
    • Rosemary
    • Garlic

    Remove the rosemary sprig and whole garlic cloves if you prefer a milder flavour.

  12. Lay
    • Puff pastry

    Lay the puff pastry over the top, trimming the edges if needed.

  13. Brush
    • Egg yolk
    • Salt

    Brush the pastry with beaten egg yolk and season with a little salt.

  14. Bake
    • Puff pastry

    Bake for 20–25 minutes, until the pastry is deeply golden and the filling is bubbling.

Butter Bean, Mushroom and Leek Pie by @riverford

40 min

4 servings

🫘

570 g

Butter beans

🍗

320 g

Chicken bone broth

🧈

1 tbsp

Butter

🧄

2 cloves

Garlic

🌿

1 sprig

Rosemary

🌿

2 sprigs

Thyme

🥬

1

Leek

🥕

2

Carrots

🥬

2 stalks

Celery

🍄

150 g

Mixed mushrooms

🌾

2 tbsp

Plain flour

🥛

75 ml

Double cream

🧂

Salt

⚫

Black pepper

🥐

1 sheet

Puff pastry

🥚

1

Egg yolk

Preparation Steps

  1. Step 1/14

    Preheat the oven to 200°C/180°C fan.

  2. Step 2/14

    Melt the butter in a large ovenproof frying pan or casserole dish over a medium heat.

    🧈Butter

  3. Step 3/14

    Add the garlic cloves, rosemary and thyme, followed by the leek, carrots, celery and mushrooms.

    🧄Garlic
    🌿Rosemary
    🌿Thyme
    🥬Leek
    🥕Carrots
    🥬Celery
    🍄Mixed mushrooms
    🔪Knife
    🪵Chopping board

  4. Step 4/14

    Season with salt and pepper, cover with a lid and cook for 5–7 minutes.

    🧂Salt
    ⚫Black pepper
    ✨Lid

  5. Step 5/14

    Remove the vegetables and herbs from the pan and set aside.

  6. Step 6/14

    Add another knob of butter to the pan and let it melt.

    🧈Butter

  7. Step 7/14

    Stir in the flour and cook for a minute or two, stirring, to make a smooth roux.

    🌾Plain flour

  8. Step 8/14

    Gradually whisk in the bone broth, keeping whisking until you have a smooth, velvety sauce.

    🍗Chicken bone broth
    🥄Whisk

  9. Step 9/14

    Stir through the double cream, if using, then season generously with salt and black pepper.

    🥛Double cream
    🧂Salt
    ⚫Black pepper

  10. Step 10/14

    Return the vegetables to the pan along with the butter beans and stir everything together.

    🫘Butter beans
    🥬Leek
    🥕Carrots
    🥬Celery
    🍄Mixed mushrooms
    🧄Garlic
    🌿Rosemary
    🌿Thyme

  11. Step 11/14

    Remove the rosemary sprig and whole garlic cloves if you prefer a milder flavour.

    🌿Rosemary
    🧄Garlic

  12. Step 12/14

    Lay the puff pastry over the top, trimming the edges if needed.

    🥐Puff pastry
    🔪Knife

  13. Step 13/14

    Brush the pastry with beaten egg yolk and season with a little salt.

    🥚Egg yolk
    🧂Salt
    🖌️Pastry brush

  14. Step 14/14

    Bake for 20–25 minutes, until the pastry is deeply golden and the filling is bubbling.

    🥐Puff pastry

Composition

Ingredients

Types

Legumes, Broth, Meat, Vegetables, Herbs, Grains, Dairy, Spices, Eggs

Ingredients

Butter beans, Chicken bone broth, Butter, Garlic, Rosemary, Thyme, Leek, Carrots, Celery, Mixed mushrooms, Plain flour, Double cream, Salt, Black pepper, Puff pastry, Egg yolk

Notes

Butter beans (1 jar Bold Bean Co Queen Butter Beans, drained), Chicken bone broth (1 pouch Borough Broth, sub vegetable stock to make it vegetarian), Garlic (left whole), Leek (large, roughly chopped), Carrots (large, roughly chopped), Celery (roughly chopped), Mixed mushrooms (roughly chopped), Double cream (optional), Salt (to taste), Black pepper (freshly ground, to taste), Puff pastry (ready-rolled), Egg yolk (beaten, for brushing)

Allergens

Celery, Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 45g, Fat: 31g, Fiber: 9g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 520mg, Iron: 2.5mg, Calcium: 90mg

Vitamins

Vitamin A: 420µg, Vitamin K: 25µg, Vitamin C: 8mg, Folate: 60µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Lid, Whisk, Pastry brush, Knife, Chopping board

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Dinner, Autumn/winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@riverford

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Creamy, Velvety, Saucy

Flavors

Savory, Creamy, Earthy, Herby, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (Store in an airtight container,Reheat thoroughly in the oven or microwave until piping hot,Pastry will soften on reheating), freezing (filling only) : up to 2 months (Freeze the cooked filling without the pastry topping for best texture,Thaw in the fridge overnight before reheating and topping with fresh pastry to bake)