MASHED POTATO PIE WITH BACON, LEEKS AND CHEESE
Take mash potato to a whole new level of greatness in this pie recipe; combine your favourite side dish with bacon, leeks and cheese and bake until golden. Want to make it vegetarian? Just leave out the bacon for a just-as-good winter warmer.
Provided by delicious. magazine
Categories Potato recipes
Time 1h25m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Halve or quarter the potatoes so they're all about the same size. Put in a large pan, add cold water to cover, salt well and bring to the boil. Simmer for 20 minutes until tender.
- Meanwhile, heat the oil in a frying pan over a low heat. Add the onion and leeks and fry for 10 minutes until soft. Add the bacon or pancetta and fry for 3-5 minutes until browned. Season to taste and set aside.
- Preheat the oven to 190°C/fan 170°C/gas 5. Drain the potatoes well and mash coarsely, mixing in the butter and milk. Season well and add the egg. Stir to combine.
- Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a 24cm buttered casserole. Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned. Serve immediately.
Nutrition Facts : Calories 344kcals, Fat 17.7g (8.5g saturated), Protein 13.8g, Carbohydrate 34.5g (5.3g sugars), Fiber 5.7g
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
POTATO-LEEK SOUP WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
- Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
- Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.
OYSTER PIE WITH LEEKS, BACON AND MASHED POTATOES
Baked with a topping of mashed potatoes and buttered bread crumbs, this hearty oyster dish is reminiscent of oyster chowder or stew. It is a perfect use for larger oysters. Ask your fishmonger to shuck them for you. (It's possible to buy pre-shucked oysters in a jar, but freshly shucked oysters are obviously fresher tasting.) Figure three or four oysters per person.
Provided by David Tanis
Categories pies and tarts, seafood
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm.
- Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose.) Set bacon aside.
- Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy.
- Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there's overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 42 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 22 grams, Sodium 927 milligrams, Sugar 6 grams, TransFat 0 grams
LEEK, CHEESE & POTATO PIE
Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
- Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
- In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
- Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
- Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
- Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
FRENCH LEEK PIE
It's an original French recipe My Mum used to bake during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.
Provided by plume d'argent
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
- Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 20.1 g, Cholesterol 33.8 mg, Fat 20.3 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 8.6 g, Sodium 292.6 mg, Sugar 1.9 g
BACON AND POTATO PIE
Make and share this Bacon and Potato Pie recipe from Food.com.
Provided by Doreen Randal
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim bacon, chop finely.
- Peel potatoes and grate. Peel and chop onion finely, and mix all together.
- Add flour.
- Beat eggs and season, add milk.
- Blend with bacon mixture. Melt dripping in shallow pan.
- Pour mixture in .
- Bake at 400 F for 3/4 hour.
- When cooked cut into squares and serve. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts : Calories 439.1, Fat 24.3, SaturatedFat 8.3, Cholesterol 140.8, Sodium 439.3, Carbohydrate 41.3, Fiber 4.5, Sugar 2.4, Protein 14
LEEK, POTATO, AND BACON CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 325 degrees F.
- Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
- Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
- Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
- In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
- Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.
BACON, LEEK, AND POTATO PIE
Posting for ZWT6. A variation from Jeffs Great British Eats. Serve as main dish or with baked beans or mushy peas. Notice that you need LEFTOVER mashed potatoes so plan accordingly. British bacon looks more meaty than American-wonder if it resembles Canadian bacon?
Provided by WiGal
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm your MASHED potatoes.
- Set them aside and keep warm.
- Heat and cook the bacon in HALF the butter and ALL the oil in a medium-to-large frying pan until just beginning to brown and crisp.
- Remove from pan with a slotted spoon.
- Add leek to the grease in the pan.
- Add seasoning to taste, and the sugar.
- Meanwhile, preheat broiler to highest temperature and position rack.
- Fry leek gently over medium heat until soft and caramelized. Take care not to burn!
- Return the bacon to the pan and stir evenly through leek.
- Pour the mixture evenly into a standard-sized (9") pie pan.
- Add the REMAINING butter and 4 ounces of the cheese to the warmed potatoes.
- Season with salt & pepper to taste and mix well.
- Spoon the potato-cheese mixture evenly over the leeks and bacon, sprinkle evenly with REMAINING cheese, top decoratively with tomato slices and season the tomatoes with just a touch more salt possibly pepper if you like.
- Place pie under the broiler until the cheese is melted and the top is nicely browned in spots.
Nutrition Facts : Calories 645.7, Fat 54.8, SaturatedFat 28.1, Cholesterol 124.4, Sodium 1001.7, Carbohydrate 23.7, Fiber 2.3, Sugar 3.7, Protein 15.8
STEAK, POTATO, AND LEEK PIES
Provided by Lindsay McDougal
Categories Beef Onion Potato Bake Sauté Lunch Leek Winter Bon Appétit California Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
- Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
- Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
- Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
POTATO-LEEK FILLING WITH CANADIAN BACON
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course
Time 35m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Spray 2 baking sheets with olive oil and divide the potatoes between them, in a single layer. Roast until tender, about 20 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leeks and onion and cook until soft, about 7 minutes. Add garlic and mushrooms and cook for 5 minutes longer. Remove from heat and toss in potatoes, salt, pepper and parsley. Assemble the pie as above, sprinkling bacon over the top before baking.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 4 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 7 grams, TransFat 0 grams
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