Bacon and Portobello Mushroom Pie

Name: Bacon and Portobello Mushroom Pie with a Crispy Crumb Topping
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Leek; 2 Portobello Mushrooms; 1 Chicken Stock Powder; 150 Green Beans; 60 British Smoked Bacon Lardons; 1 Onion; 1 Garlic Clove**; 150 Reduced Fat Creme Fraiche; 25 Panko Breadcrumbs; 1 Carrot; 450 Potatoes; 1 Olive Oil for the Crumb; 150 Water for the Sauce

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.

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Leek

Portobello Mushrooms

Chicken Stock Powder

150

Green Beans

British Smoked Bacon Lardons

Onion

Garlic Clove**

150

Reduced Fat Creme Fraiche

Panko Breadcrumbs

Carrot

450

Potatoes

Not included in your delivery

Olive Oil for the Crumb

150

Water for the Sauce

Nutritional information

Energy (kcal)550 kcal

Energy (kJ)2301 kJ

Fat23 g

of which saturates11 g

Carbohydrate69 g

of which sugars15 g

Protein18 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Sieve

•Measuring Cups

•Grill Pan

•Baking Dish

•Plate

Instructions

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.