Wednesday, 22 October 2014

Bacon, Leek and Mushroom Pie

We had a load of random bits of different cheeses left in the fridge at home so I decided to rustle up a dinner that would use them all. This dish was so tasty, but did leave the kitchen smelling a little of stong blue cheese!

So in one pan add some peeled and chopped swede and boil in a salted water until soft. In a separate pan fry some chopped leeks, mushroom and chopped dry cured smoked bacon until the leeks and mushrooms have softened and the bacon is starting to crisp up. In the final pan make a simple cheese sauce with butter, plain flour and milk and then a good chunk of chopped string blue cheese. I used the last of the Roquefort we bought from Waitrose whilst we were away on the boat a couple of weeks ago.

Once your blue cheese sauce is cooked add it to the leek, mushroom and bacon mixture stirring well until everything is nicely coated. Finally drain your swede and mash with a knob of butter and plenty of cracked black pepper. Dish up the leek mixture into pie dishes and top with the mashed swede. Top with some grated cheese, I used the last of the 24 month aged cheddar again bought whilst we were away on the boat and then bake for 30 minutes at 200 degrees.

I served this simple with roast potatoes, roast parsnip and roasted carrot.

One word of warning the cheese sauce comes out of the oven like molten lava and sticks to the roof of your mouth!

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