Bacon Leek And Potato Pie Recipes

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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



Bacon, Leek, and Potato Pie image

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

2 cups mashed potatoes
1 tablespoon vegetable oil
4 ounces butter, DIVIDED
5 ounces bacon, cut into 1-inch- 2-inch pieces
1 medium leek, halved and finely sliced
1/4 teaspoon sugar
salt, to taste
pepper, to taste
1/8 teaspoon thyme, dried (optional)
5 ounces cheddar cheese, grated DIVIDED
1 medium tomatoes, thinly sliced

LEEK, POTATO, AND BACON CASSEROLE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h38m

Yield 4 servings

Number Of Ingredients 12



Leek, Potato, and Bacon Casserole image

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.

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg

BACON AND POTATO PIE

Make and share this Bacon and Potato Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6



Bacon and Potato Pie image

Steps:

  • In a large frypan, cook bacon and onion together until bacon is crisp and onion is clear.
  • Transfer mixture to a papertowel lined plate using a slotted spoon.
  • Mix together eggs, potatoes, cheese, salt, and pepper.
  • Add in well-drained bacon mixture; mix well.
  • Pour into a greased 13x9 inch baking dish.
  • Bake at 350 degrees for 45 minutes or until the center of the pie is set.
  • Cut into squares and serve warm.

Nutrition Facts : Calories 536.9, Fat 43.2, SaturatedFat 18.3, Cholesterol 265.3, Sodium 788.5, Carbohydrate 12.4, Fiber 1.5, Sugar 1.4, Protein 23.8

1 lb bacon, chopped
1 onion, chopped
8 eggs, beaten
1 lb potato, peeled and grated
2 3/4 cups shredded cheddar cheese
salt and pepper

CHICKEN BACON AND LEEK POT PIE/CASSEROLE

Great comfort food! This is a delicious filling for a pot pie or served as a casserole, the flavours of the bacon and leek especially gives this chicken dish a lovely flavour and the herbs finish it off beautifully. Easy to prepare and can be frozen

Provided by JoyfulCook

Categories     Pot Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18



Chicken Bacon and Leek Pot Pie/Casserole image

Steps:

  • Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
  • Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
  • Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
  • You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

Nutrition Facts : Calories 567.6, Fat 37.6, SaturatedFat 10.4, Cholesterol 153.7, Sodium 874.5, Carbohydrate 16.9, Fiber 1.7, Sugar 3, Protein 35.3

1 kg chicken thigh, boneless and large dice
100 g bacon, smoky, big dice
1 onion, small, diced
1 celery rib, diced
150 g canned mushrooms, thick sliced
1/2 cup plain flour
1 1/2 tablespoons oil
1 leek, chopped, white only
1/2 cup white wine, not too dry
2 -3 cups chicken stock
1 teaspoon salt
2 -3 teaspoons lemon pepper
2 teaspoons lemon juice
1/2 teaspoon pepper, black, course
2 teaspoons mixed Italian herbs, the kind that has chili and garlic in it
2 tablespoons Italian parsley, chopped
cayenne pepper, a couple of shakes (optional)
cornflour, to mix

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



Bacon and Potato Pie image

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

8 slices bacon
1 small onion
1/2 cup milk
1 ounce flour
2 eggs
1/2 ounce dripping
seasoning
2 large potatoes

HAM, LEEK AND POTATO PIE

This recipe has everything you need for a warm night in. We promise this will get the family to the table with this delicious creamy pie :)

Provided by ParsnipsandPears

Categories     Savory Pies

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 11



Ham, Leek and Potato Pie image

Steps:

  • Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.
  • Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.
  • Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).
  • The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

Nutrition Facts : Calories 1399.4, Fat 83.1, SaturatedFat 30.1, Cholesterol 194.6, Sodium 635.7, Carbohydrate 125.2, Fiber 9.9, Sugar 10.2, Protein 39.8

2 tablespoons butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tablespoons plain flour
300 ml chicken stock or 300 ml ham stock
2 teaspoons coarse grain mustard
200 g cooked ham, shredded
375 g puff pastry
1 eggs, beaten, to glaze or 1 milk, to glaze
100 ml double cream

CHEESY LEEK & POTATO PIE

This pie is made like an extra-large pasty, so you don't need a special dish or ring

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 7



Cheesy leek & potato pie image

Steps:

  • Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
  • Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium

3 leeks, cut into chunks
small knob butter
pinch dried rosemary or thyme
450g potato (1 very large baking potato is perfect), chopped into thick slices
140g melting cheese, such as cheddar, cut into small chunks
500g pack shortcrust pastry
1 egg, beaten

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



Leek, cheese & potato pie image

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

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

HAM, LEEK & POTATO PIE

Use up leftover ham in this family dish - add some celery sticks or other veg to the sauce too, if you like

Provided by Jane Hornby

Time 1h5m

Number Of Ingredients 12



Ham, leek & potato pie image

Steps:

  • Heat a large frying pan, melt the butter, then add the onion and leeks. Cover, then very gently cook for 15 mins until soft. Add the potatoes after 5 mins cooking.
  • Stir in the flour, turn up the heat, then add the stock, stirring until the mix thickens a little. Take off the heat, then stir in the crème fraîche, mustard and ham. Season to taste, then cool, if you have time. Spoon the mix into a large pie dish, adding a couple of bay leaves. Heat oven to 220C/fan 200C/gas 7.
  • Roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a pastry strip the same width as the lip of the dish, wet the edge of the dish with egg, then fix the strip around it. Brush the top with egg, then lay over the remaining pastry.
  • Trim pastry to the edge of the dish, then ruffle the cut edges with the knife blade to help the layers rise. Cut a few slits to let the steam escape, decorate with bay leaves, if you like, then brush all over the top with egg. Can be done up to a day ahead, keep chilled. Bake for 30 mins until risen.

Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Protein 18 grams protein, Sodium 1.84 milligram of sodium

2 tbsp butter
1 large onion, finely chopped
3 leeks, finely sliced
2 large potatoes, cut into small cubes
2 tbsp plain flour, plus extra for dusting
300ml chicken or ham stock
100ml pot crème fraîche (or use leftover double cream)
2 tsp wholegrain mustard
200g cooked ham, shredded
4 bay leaves, optional
375g pack puff pastry
1 egg, beaten, to glaze (or use milk)

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