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.