Rustic Mushroom, Chorizo & White Bean Pie

Name: Rustic Mushroom, Chorizo & White Bean Pie with Green Veg & 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; 250 g Mild Chorizo; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ¼ cup water

with Green Veg & Mashed Potato Topping

Recipe Development TeamUpdated on August 06, 2026

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Calories

:

1050 kcal

Protein

:

47.7g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
Milk
Soy
May contain traces of allergens
Milk
Sulphites

We thought we’d give your average shepherd’s pie a makeover! By loading up the filling with chorizo, cannellini beans, all you have to do is sit back and watch the potato topping soak up the spicy filling to perfection.. We’ve also paired it with some hidden veg to add some freshness!

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

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites)

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)4400 kJ

Calories1050 kcal

Fat64 g

of which saturates31.2 g

Carbohydrate65.2 g

of which sugars17.8 g

Dietary Fibre24.2 g

Protein47.7 g

Sodium2410 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. • Roughly chop mild chorizo. • Drain and rinse half the cannellini beans.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chorizo and sliced mushrooms, until golden, 4-6 minutes. • Add zucchini and onion and cook, stirring, until tender, 4-5 minutes.

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!