Rustic Bean, Portobello Mushroom, & Blue Cheese Pie

Submitted By:
CreativeCooks


No. of Servings:
2-4 Preparation time:
10min(s) Course:
Main Cooking time:
40min(s) Cooking Instructions:
Pre heat the oven to 180°C

Place the milk, stock and bay leaf into a medium saucepan and warm gently ensuring it doesn?t boil.

Heat 25g of butter in a deep frying pan with the olive oil on a moderate heat. Then add the onions, leeks and garlic and cook for 6-8 minutes or until soft. Add the mushrooms and beans and cook for 2 minutes before adding the white wine. Reduce the heat and cook for 10 minutes, then set a side.

Melt the remaining butter in a medium sized saucepan. Whisk in the flour and cook for a couple of minutes. Add a little of the warm milk and stock and whisk well. Add the remaining liquid and continue to stir until the mixture has thickened and has lost its raw flour taste, then add the blue cheese stir and set a side.

Rinse the potatoes with cold water to remove any excess starch, drain and then cover with water, add the garlic and season. Bring to the boil and simmer gently until tender.

Drain the potatoes in a colander and leave them to stand for 5 minutes. Return to a clean pan and mash with butter while still warm. Set a side but keep warm.

Place the cooked bean mixture back on to a moderate heat to warm through, add the cheese sauce and stir well. Then stir in the spinach, salt and pepper.

Transfer the cooked beans and sauce to a medium ovenproof dish. Cover with the mashed potato, and sprinkle with crumbled blue cheese and fresh thyme leaves. Finish with a drizzle of extra virgin olive and bake in the oven for 10 -15 minutes or until golden brown.