On Tuesday evening I had the lovely Fig over for dinner and zombies. As it’s National Pie Week I decided that a pie was the order of the day. The recipe for this pie popped up on my Facebook feed. It’s a Lidl recipe, and, as Alberto is a Lidl store manager, I decided that it was appropriate to give it a go. (I made a pie big enough for three, but Alberto wanted to cook for himself so he’s going to have his slice for lunch instead.)
The recipe is easy to follow and the end result is tasty. I even had enough pastry left over to decorate the top with pasty letters – F, A and N for Fig, Alberto and Neil.
500g of ready-made shortcrust pastry
650g of potatoes, peeled and quartered
400g of bacon, cut into small strips. (I used 300g of bacon and 100g of smoked pancetta lardons)
2 leeks, chopped
100g of butter
150g of strong cheddar, grated
1 tablespoon of plain flour
400ml of milk
Salt and black pepper
Pre-heat the oven to 200
Roll out the pastry and line the bottom of a 23cm pie dish, leaving a little overhanging the edges.
Line the pastry with greaseproof paper and a layer of baking beads, then bake in the oven for 10 minutes. Once done, remove the baking beads and greaseproof paper and allow the pastry case to cool a little.
Whilst the pastry case is cooking, cook the potatoes in boiling water until tender. Once cooked, drain, season well and then mash, adding plenty of butter so that the mash is creamy. Set aside.
In a frying pan heat some oil and fry the bacon for 5 minutes or so, until crispy. Remove from the pan and set aside.
Pour out any excess oil from the pan, add a little butter and then fry the leeks over a medium heat until softened. Add the flour and mix to form a paste. Then gradually add the mix, stirring continuously until smooth and well combined.
Season well with salt and black pepper, and then simmer until the sauce thickens. The add the grated cheese and stir until it melts. Return the bacon to the pan and stir well to combine.
To make the pie spread the mash potato across the pastry base and then pour the cheese and bacon filling over the top.
Top with a pastry lid, crimping it around the edges to seal it, and brush with milk or beaten egg.
Bake in the oven for 30 minutes, until golden and cooked through.