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British Backyard Kidney Beans Pie
A backyard British kidney bean pie with leeks and onion, finished with mature cheddar and HP sauce, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 10 minutes.
Add the leeks and onion, cooking until softened, about 5 minutes.
Stir in the mature cheddar and HP sauce for 2 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the mashed potato, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
