If you’ve tried our cheesy ham and leek pie, it will take just three words to set your mouth watering: pork, cheese and pie. This particular delight uses our unsmoked streaky bacon from British outdoor-reared pigs alongside numerous vegetables and delicious, melty Cheddar cheese.
Expect to set aside a fair amount of time for preparation of all the vegetables, plus around an hour for baking, to serve five lucky diners.
Ingredients
Around half a kilogram of potatoes
225g carrots
50g mushrooms
3 tomatoes
An onion
175g beautiful unsmoked streaky bacon (unlike most supermarket bacon, Wiltshire Bacon’s isn’t watered down so it won’t shrink much when cooked)
100g Cheddar cheese
2 medium eggs
300ml milk
Salt and black pepper
Half a teaspoon dried oregano
Half a teaspoon grated nutmeg
Step 1
Prepare your ingredients. Peel and cut the potatoes into thin slices. Slice the carrots, mushrooms and tomatoes and chop the onion relatively thinly. Chop up the bacon rashers and grate the Cheddar.
Step 2
Preheat the oven to 180°C (350°F or Gas Mark 4).
Step 3
Layer your ingredients in a greased baking dish that’s just over a litre in capacity. Begin with the potato to provide a base, and end with the cheese to melt everything together on top, with any combination of carrots, mushrooms, unsmoked streaky bacon, onion and tomatoes in the middle.
Step 4
Mix the egg, milk, oregano, pepper and salt together and pour over the dish.
Step 5
Finally, sprinkle the nutmeg and place the pie into the oven. Cook for around fifty minutes then serve and enjoy.
