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.
Total time
53 min
Prep
16 min
Cook
37 min
Difficulty
medium
Cuisine
British
gluten-freevegetarian
Ingredients
4 pieceskidney beans
150gleeks
1/2 cuponion
1 cupmashed potato
1/4 cupmature cheddar
1 tspHP sauce
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 10 minutes.
2
Add the leeks and onion, cooking until softened, about 5 minutes.
3
Stir in the mature cheddar and HP sauce for 2 minutes.
4
Boil and mash the potato separately, keeping it warm.
5
Let the beans simmer for about 11 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
233
Protein
7.5g
Fat
14g
Carbs
22g
Fiber
3.4g
Sodium
292mg
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