Prep 25 mins
Cook 30 mins
Not actually a pie. Originally from a parish cookbook from the 1960s, this is a great favourite in our house that I've adapted to our tastes (adding ingredients and substituting ordinary milk for evaporated milk). Any kind of bacon or gammon may be used. Apart from the sauce, measurements are approximate, as I tend to do things by eye and taste. (Tattie is the Scottish word for potato.)
- 2 1⁄2 lbs potatoes, peeled
- 6 -8 slices bacon
- 1 pint milk
- 1 ounce butter
- 1 ounce flour
- 4 ounces sharp cheddar cheese
- 1⁄2 cup mushroom, chopped
- 2 tablespoons fresh parsley, parsley
- 1 pinch paprika
- 1 pinch nutmeg
- Preheat oven to 350 degrees.
- Chop the potatoes into bitesize chunks and cook in salted water until tender.
- Drain the potatoes and put them into a casserole dish that is large enough so that the potato layer stops a good inch from the top of the dish.
- Chop the bacon into small pieces and cook these using your favourite method (any juices may be added to the sauce). Sprinkle over the potatoes.
- Melt the butter in a saucepan. Stir in the flour.
- Add the milk gradually, stirring all the time. Cook, still stirring, until the sauce has thickened.
- Add the chopped mushrooms to the sauce along with paprika, nutmeg and pepper to taste, and leave to cook, over a low heat, for 2-3 minutes.
- Chop the cheese into small chunks (or grate it) and add to the sauce. Stir until all the cheese has melted.
- Taste the sauce and add salt to taste (remember the potatoes are already salted and if using smoked bacon/gammon that this is salty).
- Pour the sauce over the potatoes/bacon making sure that all the potatoes are covered.
- Cook in the oven, uncovered, at 350 degrees for 20-30 miutes until bubbling and starting to brown.