Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 6–8
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 25g/1oz unsalted butter
- 8 rashers smoked streaky bacon, chopped
- 1 garlic clove, finely chopped
- 3 large leeks, sliced
- 1 tbsp plain flour
- 1 potatoe, peeled and diced
- 100ml/3½fl oz full-fat milk
- 100ml/3½fl oz double cream
- 100g/3½oz strong cheddar cheese, grated
- 150g/5½oz red leicester cheese, grated
- salt and freshly ground black pepper
For the topping
- 1 rosemary sprig, leaves only, chopped
- 1 garlic clove, finely chopped
- 50ml/2fl oz olive oil
- 50g/1¾oz butter, melted
- 4–5 potatoes peeled and thinly sliced, soaked in a bowl of water for at least an hour
- salt and freshly ground black pepper
To serve
- 120g/4¼oz Parmesan cheese, grated
- green salad leaves
Method
Heat the olive oil in a pan, add the butter and once melted, tip in the bacon, garlic and the leeks. Cook gently for about 30 minutes, or until soft and very lightly caramelised in the oil and butter. Add the flour, cook until a biscuit-like aroma is released, then add the diced potatoe, milk and cream. Stir in the two types of cheese. Taste and season with salt and pepper. Transfer into a 23cm/9in pie dish.
To make the topping, toss the rosemary, garlic, oil and melted butter together in a large bowl. Season with salt and pepper. Drain the potatoes and then add them to the butter mixture and mix well to coat.
To assemble the pie, preheat the oven to 200C/180C Fan/Gas 6.
Layer the potatoes in a fan shape side by side on top of the cheese filling, until the top is covered.
Bake for 40 minutes – if the top starts to looks too dark, cover with foil for the remaining cooking time.
To serve, sprinkle with Parmesan and serve in slices with the salad leaves.
