Bacon and Potatoes Pie

Bacon and potatoes Pie

5 from 1 vote
Course Main Course
Cuisine Irish
Servings 4


  • 1 onions chopped
  • 200 g bacon chopped
  • 6 garlic cloves chopped
  • 4 sprigs thyme
  • 600 g fingerling potatoes sliced, or other waxy potatoes
  • 100 ml white wine
  • 200 ml milk
  • 250 ml cream
  • 200 g puff pastry rolled
  • 50 g parmesan grated
  • 1 egg wash made with 1 egg yolk beaten with 1 tsp milk
  • salt and black pepper


  • Preheat the oven to 180°C.
  • In a saucepan, drizzle some oil and sauté the onion with the bacon for 2-3 minutes until coloured. add the garlic, thyme, potatoes and some salt and pepper and pour in the white wine, milk and cream.
  • Bring to the boil and simmer for 12-15 minutes until the potato have softened and cooked.
  • Remove from the heat, add some parmesan and check the seasoning. Pour the potato mixture into your pie dish then set aside to cool for a while.
  • On a lightly floured work surface, roll out the pastry and cut out a circle to fit wider than the top of your pie dish.
  • Brush egg wash the pastry, then cover with the pastry. Press to secure it, then brush with more egg wash.
  • sprinkle the rest of the parmesan.
  • Bake for about 15-20 minutes until the pastry is light and golden.
  • Enjoy while warm.


Use leftover boiled potato
Keyword bacon, cream, Kevin Dundon, onion, pie, potatoes
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