• 3 tbsp olive oil
• 2 onions, halved and finely sliced
• 450g mixed mushrooms, finely sliced
• 3 garlic cloves, grated
• 1 tsp dried thyme
• 100ml red wine
• 2½ tbsp Bisto Best Onion Gravy
• 1 x 400g tin butterbeans, drained
• 1 x 400g sheet ready-rolled puff pastry
• 2 tbsp plant-based milk (or any milk of your choice)
1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a medium heat. Fry the onions and mushrooms for 10-15 mins until the onions are cooked down and turning golden, the mushrooms are soft, and any water has evaporated.
2 Add the garlic, thyme and red wine and cook for 2 mins. Stir in the Bisto Best Onion Gravy and 300ml boiling water, then simmer for 3 mins until the sauce has thickened and the granules have dissolved. Stir in the butterbeans and season to taste, then pour the mixture into a medium baking dish.
3 Cut the pastry to the size of the dish and place over the top. Use any leftover pastry to create decorations for the top of the pie, then stick them down with a little of the milk. Brush the pie with the remaining milk and bake for 25-30 mins until the pastry is golden and the filling is bubbling.
