Laura Hutton’s Mashed Potato Pie with Bacon, Leeks and Cheese

This recipe from Laura Washburn Hutton’s Home-Cooked Comforts is a great way to make a meal out of simple mashed potato. Bacon, leeks and cheese make a particularly perfect trio, but you can add just about anything to this versatile dish.


Serves 4-6

  • 1kg floury potatoes, peeled
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 small leeks, thinly sliced
  • 80 g bacon or pancetta, diced
  • 30 g butter
  • 250 ml milk or single cream (or a bit of both)
  • 1 egg, beaten
  • A large handful of fresh flat-leaf parsley leaves, chopped
  • A pinch of paprika
  • 90 g firm cheese, such as Gruyère, grated
  • Sea salt and freshly ground black pepper
  • A 24-cm round baking dish, well-buttered

See also: Claudia Roden’s Quail with Caramelized Onions and Brandy


  • Halve or quarter the potatoes depending on their size; they should be about the same to cook evenly.
  • Put them in a large saucepan, add sufficient cold water to cover, salt well and bring to the boil. Simmer for about 20 minutes, until tender and easily pierced with a skewer.
  • Meanwhile, heat the oil in a frying pan set over a low heat. Add the onion and leeks and cook gently for about 10 minutes, until soft.
  • Add the bacon and cook for 3-5 minutes, until just browned. Season with salt and set aside.

See also: Tofu and Mushroom Hotpot Recipe for Veganuary

Preheat the oven to 190ºC Gas 5.

  • Drain the potatoes and mash coarsely, mixing in the butter and milk. Season well and add the egg. Stir to combine thoroughly.
  • Stir in the leek mixture, parsley, paprika and half the cheese. Transfer to the prepared dish and spread evenly.
  • Sprinkle over the remaining cheese and bake in a preheated oven for 35-45 minutes, until well-browned. Serve immediately.

See also: The Biscuiteers’ Decorative Christmas Gingerbread House

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