Bacon and Mushroom Soufflé Pie

(SERVES 4)

• 2 large potatoes, scrubbed
• 50 g/2 oz/ ¼ cup low-fat spread
• 4 lean rashers (slices) streaky bacon, rinded and sliced
• 100 g/4 oz button mushrooms, sliced
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 150 ml/ ¼ pt/ 2/3 cup skimmed milk
• 2.5 ml/ ½ tsp dried thyme
• 15 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp grated Parmesan cheese
• Salt and freshly ground black pepper
• 3 eggs, separated

To Serve:

• Saucy Runner Beans

Prick the potatoes with a fork and either boil in lightly salted water until tender, then drain or cook in the microwave according to the manufacturer`s instructions. Cool slightly, then slice and arrange overlapping in the base of a large ovenproof dish, greased with a little of the low-fat spread for 3 minutes. Remove from the heat and stir in the flour, then blend in the milk. Return to the heat and bring to the boil, stirring until very thick. Add the herbs, cheese and a little salt and pepper, then beat in the egg yolks. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Spoon over the potatoes. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for about 25 minutes or until risen, golden and just set. Serve straight away with Saucy Runner Beans.