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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I made this up - feels like a hundred years ago!- when I was young,(17), newly married and broke. Something easy to make, filling, always requests for seconds, versatile, the list is endless. This is something I make often for many friends even now. Will freeze, too, if you add the cheese when ready to cook. Ingredients:
6 ounces plain flour |
3 ounces butter |
1 pinch salt |
ice water, to bind |
12 ounces potatoes |
4 -6 slices back bacon, cut into bite size pieces |
1 teaspoon vegetable oil |
1 pinch bay laurel powder |
1 large onion, finely chopped |
8 ounces button mushrooms, sliced |
1/4 chicken stock cube |
8 -12 ounces cheshire cheese or 8 -12 ounces similar crumbly cheese, grated |
1 egg, lightly beaten,with |
salt and pepper |
Directions:
1. Pre heat oven to gas 4 elec 160.
2. Grease a 9 dish or tin, dish is prettier, tin conducts the heat better.
3. Rub butter into flour and salt, add enough cold water to bind, rest pastry in fridge whilst doing the rest.
4. Cook the potatoes then mash them, don't add butter or milk.
5. Put oil in pan and slowly cook bacon so it is fully cooked but not browned.
6. Remove bacon, leave any juice in pan.
7. Add onion and bay powder to pan, and cook slowly until soft but not brown.
8. Remove onion and add to bacon, leaving juices in pan.
9. Add mushrooms, stock cube crumbled, cook slowly again, until softening, add back the bacon and onion, stir well and turn off heat.
10. Line base and sides of dish or tin with pastry.
11. Put potato into pastry to a depth of about half an inch.
12. Spread evenly with the bacon, mushroom and onion mixture, adding all juices.
13. Cover with cheese.
14. Gently pour egg over.
15. Bake 30-40 minutes.
16. Leave to stand 10 minutes.
17. Serve with crunchy salad and good bread.
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