Chorizo and Cannellini Bean Pot Pie

In my book beans in ham sauce are an object of horror.  I’m convinced that the ‘ham’ never started life on a farm; in fact has probably never been anywhere near a farm at all.

On the other hand, home soaked and cooked cannellini beans with lightly spiced chorizo sausage (made from pork that came off a pig that came off a farm) in a homemade, herby tomato sauce are a thing of delight.  And that’s where this dinner starts.

Sliced chorizo cooked with onion and tomatoes, fresh herbs and cannellini beans form the base of this pot pie.  Instead of pastry, the pot pie is topped with a cheese scone-like dough. The whole dish is frozen to keep the topping fresh.

Cook directly from frozen by which time the topping will be browned and crunchy on top, and the bottom bubbling and piping hot.