Bacon, Leek And Sweetcorn Pie
This hearty and comforting recipe combines crispy bacon, tender leeks, and sweetcorn in a rich and cheesy sauce, all topped with creamy mashed potatoes for the ultimate crowd-pleasing dish. The addition of a crunchy cheese and crisp topping adds an irresistible finishing touch to this delicious meal.
— Constant Cookbook
Ingredients
- 1 Packet of bacon pieces
- 4 Leeks
- 1 Tin Sweetcorn
- Ingredients
- 1 pint of milk
- 1ý oz of plain flour
- 1ý oz of butter
- 2 oz of grated mature Cheddar cheese
- 1 oz of finely grated Parmesan cheese
- pinch of cayenne pepper
- salt and pepper
- 2lb potatoes
Instructions
- Method
- Grill bacon till nice and crispy,
- peel and quarter potatoes and boil till cooked.
- Clean and slice the leeks, place in pan with a little butter and cook on low heat till soft, then add the sweetcorn. Once bacon is cooked add this to the pan and set aside.
- Melt the butter over a gentle heat in a medium sized saucepan.
- Add the flour and mix together to form a smooth paste and cook for 1 or 2 minutes.
- Very slowly, add the milk, a little at a time, whilst continuously whisking or stirring with a wooden spoon.
- Continue to stir or whisk and cook over a medium - high heat until the sauce starts to thicken and then reduce the heat and simmer for about 5 minutes. Do not allow the sauce to boil.
- Add the Cheddar and Parmesan cheeses and stir until the cheeses melt.
- Add the cayenne pepper and then season with salt and freshly milled black pepper, cook gently for a few more minutes.
- Pour over the bacon leek and sweetcorn and mix, place in large shallow dish.
- Mash up potato till smooth then place on mixture spread evenly all over the dish.
- crunch up 1-2 bags of ready salted crisps and mix with cheese
- (any cheese of your choice)
- Place in oven for about 45 mins a medium oven or untill top is golden and brown
Yield
Serves 4
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