Rustic Mushroom, Chicken & Cannellini Bean Pie

Name: Rustic Mushroom, Chicken & Cannellini Bean Pie with Veggies & Mashed Potato Topping
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 1 packet Cannellini Beans; 2 Garlic; 1 sachet Herb & Mushroom Seasoning; 1 packet Light Cooking Cream; 3 Potato; 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 1 Zucchini; 1 sachet Thyme; 330 g Chicken Thigh; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ¼ cup water

with Veggies & Mashed Potato Topping

4.5(14)

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

913 kcal

Protein

:

57.2g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
Milk

We thought we’d give your average shepherd’s pie a makeover! By adding chicken to cannellini beans, watch as the beans and potato topping soak up the herby mushroom filling to perfection. We’ve also paired it with some hidden veg to add some extra goodness!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1

Brown Onion

1 packet

Cannellini Beans

2

Garlic

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat)

1 packet

Light Cooking Cream

(Contains: Milk)

3

Potato

1 packet

Sliced Mushrooms

1 sachet

Vegetable Stock Pot

1

Zucchini

1 sachet

Thyme

330 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

¼ cup

water

Nutritional Values

Energy (kJ)3820 kJ

Calories913 kcal

Fat45.1 g

of which saturates23.2 g

Carbohydrate63.9 g

of which sugars16.6 g

Dietary Fibre24.1 g

Protein57.2 g

Sodium1140 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• Meanwhile, preheat grill to high. • Thinly slice brown onion. • Finely chop garlic. • Thinly slice zucchini into half-moons. Pick thyme leaves • Drain and rinse half the cannellini beans. • Cut chicken thigh into 2cm chunks.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, sliced mushrooms, tossing, until browned, 5-6 minutes. • Add zucchini and onion and cook, stirring, until tender, 4-5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

4

• Add cannellini beans, thyme, garlic, herb & mushroom seasoning and a drizzle of olive oil to pan, then cook, stirring until fragrant and slightly tender, 2 minutes. • Stir in light cooking cream and the water and simmer, until slightly reduced, 1-2 minutes. • Remove from heat, then add baby spinach leaves, stirring until wilted. Season to taste.

5

• Transfer mushroom filling into a baking dish and evenly spread mashed potato over the top. Drizzle generously with olive oil. • Grill pie, until lightly golden, 8-10 minutes. TIP: Drizzling with olive oil helps the topping to crisp and brown! TIP: Grills cook fast, so keep an eye on the pie!