The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Porcini Mushroom & Butter Bean Pie
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this warming pie is packed with vibrant ingredients. You'll simmer creamy butter beans with earthy chestnut mushrooms and umami porcini, then add even more flavour with a generous helping of cheese and tangy sundried tomato paste. Top it all off with fluffy carrot and potato mash, then grill until golden. The finishing touch? Bio&Me’s natural & creamy kefir (containing 18 different culture strains) to support the gut and make the pie filling even more decadent and delicious.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 carrot
- 2 garlic clove
- 1 onion
- 250ml kefir (use half) (Milk)
- 120g chestnut mushrooms
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 1 large potatoes
- 40g baby spinach
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 10g dried porcini mushrooms
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp tomato purée
Nutritional Information
Calories: 580
Protein: 21g
Carbs: 63g
Fat: 26g
Ingredients
- 2 tbsp tomato purée (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 carrot
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 10g dried porcini mushrooms (use half)
- 120g chestnut mushrooms (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 250ml kefir (use a quarter) (Milk)
- 2 garlic clove
- 1 onion (use half)
- 40g baby spinach (use half)
- 1 large potatoes (use half)
Nutritional Information
Calories: 636
Protein: 22g
Carbs: 76g
Fat: 26g
Creamy Porcini Mushroom & Butter Bean Pie
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this warming pie is packed with vibrant ingredients. You'll simmer creamy butter beans with earthy chestnut mushrooms and umami porcini, then add even more flavour with a generous helping of cheese and tangy sundried tomato paste. Top it all off with fluffy carrot and potato mash, then grill until golden. The finishing touch? Bio&Me’s natural & creamy kefir (containing 18 different culture strains) to support the gut and make the pie filling even more decadent and delicious.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium ovenproof dish, a large frying pan, a sieve, a measuring jug, a grater & a masher
Boil & infuse
- Chop the potato and carrots into 2cm chunks, then add to the saucepan. Simmer for 15-18 mins, until softened, then drain
- Meanwhile, place the porcini mushrooms into the jug and pour over 100ml boiling water (50ml for 1 person). Leave to infuse
Get cooking
- Finely dice the onion. Finely chop or crush the garlic. Drain and rinse the beans. Thinly slice the chestnut mushrooms. Finely grate the cheese. Rinse the spinach
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the chestnut mushroom and onion and cook for 5-7 mins, until softening. Season with salt and pepper
- Add the garlic and tomato puree. Cook for another 1 min
Build the flavour
- Stir in the porcini with their stock, the sundried tomato paste, Italian herbs and butter beans
- Bring to the boil and simmer for 4-5 mins, until thickened
Grill the pie
- Turn the grill to high (240C)
- Return the cooked potato and carrot to the saucepan and mash with 1 tbsp oil, until smooth. Season with a pinch of salt and pepper
- Stir the spinach and half the cheese into the mushroom bean mixture for 1 min, until wilted and melted. Remove from the heat and stir through the half bottle of kefir. Season to taste, then spoon into the medium ovenproof dish
- Top with the potato and carrot mash. Scatter over the remaining cheese and grill for 4-5 mins, until golden and bubbling
Plate up
- Share the pie between bowls
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