Bacon and cheese pie
Preparation: 30 mins
Cooking: 50 mins
Serves: 4
450g (1lb) potatoes, cut into even sized pieces
450g (1lb) parsnips, cut into even sized pieces
50g (2oz) butter
60ml (4tbsp) full fat milk
Salt and freshly ground black pepper
2tbsp olive oil
2 red onions, cut into wedges
350g (12oz) rindless smoked back bacon, cut into large pieces
2 sp plain flour
150ml (1/4pt) chicken stock
175g (6oz) cheddar cheese, grated
2 medium tomatoes, sliced
1. Preheat oven to 200°C/400°F/gas 6
2. Cook the potatoes and parsnips in a large pan of boiling salted water for about 15 mins, until tender.
3. Drain thoroughly and return to the pan. Add the butter and milk, cover and heat through.
4. Remove from the heat, season and then using a masher, mash the potatoes and parsnips until smooth and creamy.
5. Meanwhile, heat the oil in a pan and cook the onions for about 8-10 mins, stirring occasionally until thoroughly browned.
6. Using a slotted spoon transfer the onions to a plate. Add the bacon to the pan and cook for 5 mins, stirring occasionally until crisp. Using a slotted spoon transfer the bacon to a plate and set aside.
7. Sprinkle over the flour and cook for 1 min. Gradually stir in the stock and bring to the boil, stirring until thickened.
8. Remove from the heat and stir in half the onions and bacon and seasoning. Spoon the bacon mixture into a medium-sized oven proof dish.
9. Scatter over half the cheese, top with the mashed potato, then scatter over the remaining onions, bacon, sliced tomatoes and then the cheese. Bake for 30 mins until golden.
10. Serve immediately.
