Bacon, Leek, and Potato Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A variation from Jeffs Great British Eats. Serve as main dish or with baked beans or mushy peas. Notice that you need LEFTOVER mashed potatoes so plan accordingly. British bacon looks more meaty than American-wonder if it resembles Canadian bacon?. Ingredients:
2 cups mashed potatoes |
1 tablespoon vegetable oil |
4 ounces butter, divided |
5 ounces bacon, cut into 1-inch- 2-inch pieces |
1 medium leek, halved and finely sliced |
1/4 teaspoon sugar |
salt, to taste |
pepper, to taste |
1/8 teaspoon thyme, dried (optional) |
5 ounces cheddar cheese, grated divided |
1 medium tomato, thinly sliced |
Directions:
1. Warm your MASHED potatoes.
2. Set them aside and keep warm.
3. Heat and cook the bacon in HALF the butter and ALL the oil in a medium-to-large frying pan until just beginning to brown and crisp.
4. Remove from pan with a slotted spoon.
5. Add leek to the grease in the pan.
6. Add seasoning to taste, and the sugar.
7. Meanwhile, preheat broiler to highest temperature and position rack.
8. Fry leek gently over medium heat until soft and caramelized. Take care not to burn!
9. Return the bacon to the pan and stir evenly through leek.
10. Pour the mixture evenly into a standard-sized (9 ) pie pan.
11. Add the REMAINING butter and 4 ounces of the cheese to the warmed potatoes.
12. Season with salt & pepper to taste and mix well.
13. Spoon the potato-cheese mixture evenly over the leeks and bacon, sprinkle evenly with REMAINING cheese, top decoratively with tomato slices and season the tomatoes with just a touch more salt possibly pepper if you like.
14. Place pie under the broiler until the cheese is melted and the top is nicely browned in spots.
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