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Creamy Bacon, Leek and Mushroom Pie

with Tarragon and Garlicky Green Beans
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
694 kcal
Protein
: 
15.6g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Mustard
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

150 grams

Creme Fraiche

(Contains: Milk)

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

150 grams

Green Beans

1 unit(s)

Red Onion

1 bunch(es)

Chives

10 grams

Chicken Stock Paste

8.5 grams

Wholegrain Mustard

(Contains: Mustard)

60 grams

British Smoked Bacon Lardons

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat50.3 g
of which saturates27.3 g
Carbohydrate45 g
of which sugars12.5 g
Dietary Fibre22.5 g
Protein15.6 g
Salt1.8 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Quarter the mushrooms. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the bacon lardons, leek and mushrooms to the pan and cook until the lardons are golden and the veg has softened, 5-6 mins, stirring occasionally. Then, add half the garlic and stir-fry until fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

3

Add the creme fraiche, tarragon, chicken stock paste, mustard (see ingredients for amount) and water for the sauce (see ingredients for amount). Stir together, bring to the boil. Reduce the heat to medium-low and simmer the sauce until slightly thickened, 3-4 mins. Season to taste with salt and pepper, then remove from the heat.

4

Once the filling is cooked, transfer it to an appropriately-sized pie dish. Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.

5

About 10 mins before the pie is ready, trim the green beans. Clean out the frying pan and pop it back on medium-high heat with a drizzle of oil. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow them to cook until tender, 4-5 mins. Remove the pan from the heat.

6

When everything is ready, divide the creamy bacon, leek and mushroom pie between your plates and serve the garlicky green beans alongside. Enjoy!

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