Broccoli and butterbean pot pies

Broccoli and butterbean pot pies


  1. Melt the butter in a pan and add the shallots.
  2. Cook over low heat for 10 minutes until they soften. Stir through the flour, and cook for another minute.
  3. Slowly pour in the milk, stirring continuously. Once all the milk is combined bring to the boil, until the sauce is thick. Add the butterbeans and remove from the heat.
  4. Blanch the broccoli in boiling water, drain and stir through the sauce.
  5. Add the sweetcorn and tarragon and season to taste. Divide between 4 deep pie dishes, and set aside to cool.
    Unroll the pastry onto a lightly floured worktop and cut to fit the dishes.
  6. Lay the pastry over the pies and tuck down, over the filling. Brush with milk then make a cut for the steam to escape.
  7. Chill until required.
  8. Preheat the oven to 200°C/400°F/Gas Mark 6. Bake for 20 minutes until crisp, golden and bubbling hot.


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These individual pies can be prepared, chilled and baked to order


50g (2oz) unsalted butter
6 shallots, thinly sliced
50g (2oz) plain flour
850ml (29floz) milk
820g (1lb13oz) butterbeans, drained and rinsed
240g (81/ 2oz) broccoli
325g (11½oz) tinned sweetcorn, drained
Handful chopped tarragon leaves
Salt and ground black pepper
1 sheet readymade puff pastry


Time: 25 mins
Serves: 4
Nutrition: 884 cals, fat 43g, sat fat 23g