Prep 20 mins
Cook 40 mins
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.
- 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
- Pre heat oven to gas 4 elec 160.
- Grease a 9" dish or tin, dish is prettier, tin conducts the heat better.
- Rub butter into flour and salt, add enough cold water to bind, rest pastry in fridge whilst doing the rest.
- Cook the potatoes then mash them, don't add butter or milk.
- Put oil in pan and slowly cook bacon so it is fully cooked but not browned.
- Remove bacon, leave any juice in pan.
- Add onion and bay powder to pan, and cook slowly until soft but not brown.
- Remove onion and add to bacon, leaving juices in pan.
- Add mushrooms, stock cube crumbled, cook slowly again, until softening, add back the bacon and onion, stir well and turn off heat.
- Line base and sides of dish or tin with pastry.
- Put potato into pastry to a depth of about half an inch.
- Spread evenly with the bacon, mushroom and onion mixture, adding all juices.
- Cover with cheese.
- Gently pour egg over.
- Bake 30-40 minutes.
- Leave to stand 10 minutes.
- Serve with crunchy salad and good bread.