Irish Potato and Bacon Pie

Potato and Bacon Pie

As part of the 2023 rugby Six Nations, we decided to cook a pie for each one of the nations. This was our pie for Ireland. When we think of Ireland there is a single ingredient that stands out, and that is the humble potato. 

The idea of this pie is to layer potato with bacon and onions, then add the thick double cream. It’s a bit like a potato dauphinoise, without the garlic, in a pastry casing. What’s not to like. 

Method

1. Line your pie tin with your puff pastry. Pop it back in the fridge.
2. Setup your Egg for a direct cook at 200°C with just the stainless grid.
3. In a pan or skillet, melt the butter and fry the bacon pieces until they start to crisp up.
4. Add the onions to the pan and cook for 2-3 minutes to soften the onions.
5. Now add the potato slices and stir through the bacon, onion and more importantly, the bacon fat. You’re aiming to coat each slice.
6. Season the potato mix with black pepper and salt. Don’t under season it but do bear in mind, some bacon is quite salty.
7. Take your pie tin from the fridge and start to layer the potato mix into it. You need to fill the pie.
8. Change your Egg to an indirect setup with the ConvEGGtor, stainless grid and baking stone. Leave the temp to recover to 200°C and heat the baking stone through.
9. After 15 minutes, you can add the double cream to your pie and you can egg wash the edges of the pie.
10. Place the pie onto the baking stone.
11. Cook it for about 1 hour.
12. Your pie is done when you can easily push a knife or a thermapen through the potato.
13. Allow the pie to cool a little before sprinkling with finely chopped green spring onion tops.