EDWARD ENTERTAINS
THIS WEEK: BACON & LEEK PIE WITH POTATO TOPPING
Serves 4 - 6
This is a quirky variation to the traditional creamed potato topping. Without the potato topping this dish is delicious mixed through some hot pasta or served with boiled rice or creamed potatoes
RECIPE
* 2lb/900g back bacon-diced into bit size chunks
* 2 medium sized leeks-sliced thinly
* 8 mushrooms-sliced
* 3 cloves garlic-crushed
* 1oz/25g butter
* 1oz/25g plain flour
* 1/2 glass white wine
* 14floz/400ml milk
* 2floz/50ml cream
Topping:
* 4-6 large potatoes-scrubbed well (peeled if you wish)
* 1oz/25g fresh white breadcrumbs
* 1oz/25g grated cheddar cheese
METHOD
* Cut the potatoes into thick slices.
* Put the potatoes into a large pot of salted water and bring to the boil.
* Cook for 8-10 minutes until the potatoes are tender but not fully cooked through
* Strain into a colander and allow to cool. * Meanwhile heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning).
* Add in the bacon and cook for 4-5 minutes. Add in the leeks, garlic and mushrooms at this stage together with a little seasoning.
* After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce), Pour in the white wine and the milk & cream at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. Season lightly at this stage also.
* Simmer for 20-25 minutes and then transfer to a large casserole dish.
* Neatly arrange the sliced potatoes on the top, Sprinkle with some salt, pepper, cheese and breadcrumbs and bake in a preheated oven (190C/375F/ Gas Mark 5) for approximately 20 minutes.