Bacon, Leek and Mushroom Pie
with Mustard and Mashed Potato Top
This Bacon, Leek and Mushroom Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
90 grams
British Smoked Bacon Lardons
2 unit(s)
Garlic Clove
1 unit(s)
Leek
1 unit(s)
Carrot
180 grams
Sliced Mushrooms
75 grams
Creme Fraiche
(Contains Milk)
17 grams
Wholegrain Mustard
(Contains Mustard)
10 grams
Chicken Stock Paste
Not included in your delivery
20 grams
Butter
2 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
While the bacon is cooking, peel and grate the garlic (or use a garlic press).
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Once the bacon is cooked, add the leek, carrot and sliced mushrooms to the pan. Season with salt and pepper. Cook the veg until softened, 7-8 mins, stirring occasionally.
Stir in the garlic and cook for 1 min more.
Meanwhile, heat your grill to its highest temperature.
Once the veg has softened, stir the butter and flour (see pantry for both amounts) into the pan and cook, stirring, for 1-2 mins.
Add the creme fraiche, wholegrain mustard (add less if you'd prefer), chicken stock paste and water for the sauce (see pantry for amount) and simmer for 3-4 mins.
Pour the pie filling into an appropriately sized oven dish. Spoon over the mash, using the back of a spoon to smooth it out.
Grill until your pie is golden and bubbling, 3-4 mins.
When everything's piping hot, share between your serving plates.
Enjoy!
