Cheese, Bacon and Potato Pie

You can omit the bacon for a delicious tasting vegetarian pie.

Prep Time 30

Cook Time 50

1 kg firm fleshed Potatoes such as King Edward or Désirée cleaned and thinly sliced
350 gr Mature Cheddar Cheese grated
6 rashers Smoky Bacon cooked and cut into pieces
2 large White Onion peeled and very finely sliced
A heaped teaspoon fresh Thyme chopped
Sea salt & freshly ground pepper to taste

Ready-made puff pastry use an all-butter one if you can or shortcrust if you prefer
1 Egg beaten

Course Main Course, Main Dish

Cuisine English

Servings people

Pre-heat your oven to 350 F / 180 C / Gas mark 4 and on a floured surface, roll out the half of the pastry to fit an oven-proof pie dish.
Carefully place the pastry into the greased dish and add a layer of potato.
Season generously and top with onion, thyme, bacon and cheese. Repeat the layers until the pie dish is filled.
Brush the edges with egg wash and top with remaining rolled out pastry, crimp the edges and brush the top with the rest of the beaten egg.
You can decorate with any pastry off cuts if you want. Place the pie in the oven for forty-five to fifty minutes until the pastry is golden and cooked.

Allergens in this recipe are;

Please see the Allergens Page

Keyword Beef Pie, Pie, Shin of Beef and Red Wine Pie

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