Lidded or not, with or without a base, your pastry wrapped treats are as tasty as they are contentious
Gently fry the onion, garlic, celery, leek, carrots and potatoes in a large pan with a knob of butter. Cook for 15 minutes, or until the veg is soft. Add the thyme and flour. Stir to coat and cook for a further 2 minutes.
Stir in the stock, cream, mustard, bay leaf, nutmeg and butter beans. Bring to the boil, then simmer for 15 minutes, or until reduced. About 3-5 minutes before the end, add the kale and sage, and season to taste. Turn off the heat and allow to cool slightly before transferring to your pie dish.
Set the oven to 200C/400F/gas mark 6. Grease the rim of your filled pie dish, then cut a thin strip of pastry, about 2cm wide, and press it on to the edge. Brush with cold water and cover with the rest of the pastry. Trim away the excess, then crimp the edges. Cut two slits into the middle and brush with beaten egg. You can use the leftover pastry to make shapes: just remember to glaze these with egg, too.
Bake for 45 minutes, until the pastry is puffed up and golden. Serve with steamed green veg and salad.