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Mushroom and bacon pie with creamy mash recipe

5 ratings

Making this pie will fill your kitchen with the most gorgeous aroma! Served with a side of creamy mash, this pie is simple comfort food at its best. See method

Serves 4
Takes 50 mins
600 calories / serving
Freezable

Ingredients

1 tbsp olive oil
100g cooking bacon, finely diced
425g mushrooms, quartered, or halved if small
350g frozen leeks
3 garlic cloves, crushed
25g plain flour
1 chicken stock pot, made up to 500ml
225ml 50% less fat crème fraîche
320g pack reduced-fat puff pastry
1 egg, beaten
4 baking potatoes, peeled and cut into 3cm chunks
3 spring onions, thinly sliced

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2515kj
600kcal 30%
Fat
26g 36%
Saturates
12g 62%
Sugars
9g 10%
Salt
1.9g 31%

of the reference intake
Carbohydrate 67.7g Protein 20.1g Fibre 10.2g

Method

Heat the oil in a frying pan over a high heat; fry the bacon for 3-4 mins until golden and crispy. Add the mushrooms and cook for 3-4 mins until golden. Add the leeks and cook for 3-4 mins until softened and any moisture has evaporated. Preheat the oven to gas 7, 220°C, fan 200°C.
Add the garlic and flour; cook, stirring, for 2 mins, then gradually stir in the stock. Bring to a boil, then reduce the heat and simmer for 10-12 mins until thickened. Take off the heat, stir in 150ml crème fraîche, then transfer to a 20 x 25cm baking dish.
Unroll the pastry and use to cover the mushroom mixture, pressing it into the edges of the dish and trimming the excess. Brush with beaten egg, then slice a slit into the centre. Bake for 25 mins or until puffed and golden. Leave to stand for 5 mins.
Meanwhile, boil the potatoes for 12-15 mins until tender. Drain well, then set aside for 5 mins. Mash until smooth; stir through the remaining crème fraîche and the spring onions. Serve with the pie.

Get ahead: Assemble the pie without brushing with egg up to 24 hrs before and keep in the fridge.

Freezing and defrosting guidelines

Freeze unbaked pie. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.