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.
- 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
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.
Preheat the oven to 180°C (350°F or Gas Mark 4).
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.
Mix the egg, milk, oregano, pepper and salt together and pour over the dish.
Finally, sprinkle the nutmeg and place the pie into the oven. Cook for around fifty minutes then serve and enjoy.