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Bacon and Portobello Mushroom Pie

Bacon and Portobello Mushroom Pie

with a Crispy Crumb Topping

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The Guiness world record for the most expensive pie was sold for £1,024 per slice! It was made with Japanese wagyu beef, Chinese matsutake mushrooms, Winter black mushrooms, and French bluefoot mushrooms! And while our pie isn’t quite as extravagant, it sure is tasty. A real family favourite, children through to adults will love this wholesome and comforting pie.

Allergens:MilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 punnet(s)

Portobello Mushroom

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


1 pack(s)

Green Beans

60 grams

Bacon Lardons

1 sachet

Chicken Stock Powder

150 grams

Creme Fraiche


25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat23.0 g
of which saturates11.0 g
Carbohydrate69 g
of which sugars15.0 g
Protein18 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Measuring Cups
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Bring a large saucepan of water to the boil on high heat. Slice the potatoes into 1cm wide slices (no need to peel). Thinly slice the mushrooms. Trim the root and the dark green part from the leek. Halve lengthways, and then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Trim the carrot, halve lengthways, thinly slice. Halve, peel and chop the onion into ½cm pieces. Trim the green beans.


Add the potato and 0.5 tsp of salt to the boiling water and simmer until tender, 15-20 mins. TOP TIP: The potato slices are cooked when you can easily slip a knife through them. Once the potato slices are cooked, ladle out some of the cooking water into a jug (see ingredients for amount) and set aside, then carefully drain the potato in a colander (don't worry if some break up!).


Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Add the pancetta, stir and cook until browned, 4-5 mins. Add the mushrooms and season with black pepper. Cook until softened, 3-4 mins, stir every minute. Then stir in the leek, carrot and onion. Cook until soft, another 3-4 mins. Stir in the garlic, cook for 1 minute, then pour in the reserved potato cooking water.


Stir in the chicken stock powder, bring the mixture to a simmer then turn the heat to low and simmer until the water has reduced by half, 3-5 mins. Stir in the crème fraiche, bring back to the boil and then pour the mixture into a small ovenproof dish. Lay the potato slices on top. Mix the breadcrumbs with some oil (see ingredient list for amount) and season with salt and pepper. Sprinkle the crumbs on top.


Bake the pie on the top shelf of your oven until the top is golden, 8-10 mins. Meanwhile, refill your potato pan with water and bring to the boil on high heat with 0.5 tsp of salt. Once boiling, add in the beans and simmer until tender, 4-5 mins. Drain in a colander and then season with black pepper.


Serve your pie in bowls with the green beans alongside and enjoy!