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.
Serving size
Ingredients
Ingredients
- 80g baby spinach
- 250ml kefir (Milk)
- 2 onion
- 240g chestnut mushrooms
- 10g dried porcini mushrooms
- 4 carrot
-
1 tbsp Italian herbs(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 4 tbsp tomato purée
- 2 large potatoes
-
460g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
-
40g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 garlic clove
Allergens
Contains:
Milk, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 534Kcal |
| 360kJ | 2236kJ | |
| Fat | 3.5g | 22g |
| of which saturates | 0.9g | 5.6g |
| Carbohydrates | 10g | 62g |
| of which sugars | 3.8g | 24g |
| Protein | 3.2g | 20g |
| Salt | 0.19g | 1.2g |
| Fibre | 2.8g | 17g |
1/3 daily fibre
4 of 5 a day
Low sat fat
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.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large ovenproof dish, a large frying pan, a sieve, a peeler, a measuring jug, a grater & a masher
Boil & infuse
- Chop the potatoes and carrots into 2cm chunks (peel optional), 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 200ml boiling water, then leave to infuse
Get cooking
- Finely dice the onions. Finely chop or crush the garlic. Thinly slice the chestnut mushrooms. Drain and rinse the beans. Finely grate the cheese. Rinse the spinach
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the chestnut mushrooms 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 the sundried tomato paste, Italian herbs and butter beans into the pan
- Finely chop the porcini mushrooms, then add along with the porcini stock mixture. Bring to the boil and simmer for 4-5 mins, until thickened
Grill the pie
- Turn the grill to high (240C)
- Return the potato and carrot to the saucepan and mash with 2 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 kefir. Season to taste, then spoon into the large ovenproof dish
- Top with the mash. Scatter over the remaining cheese and grill for 3-5 mins, until golden
Plate up
- Serve the butter bean pie into bowls
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