Autumn Potato Pie
On one of the really wet days this week, I wanted to make a really comforting lunch but didn't particularly want to leave the house so I made do with what was in the fridge. From some very basic ingredients, I made the following dish. My family were delighted with the result - "That was a unreal Mam", high praise indeed!
Firstly, make the stock. Add stock cubes to a over a litre of water in a saucepan. Add a few sprigs of thyme. I had some cider in the fridge as well and I added a few glugs of this. I let this simmer for about 20 minutes on a low heat.
In a frying pan caramelize the onions by adding a little olive oil, when the pan is hot add the onions until they take on a nice golden colour. Remove from pan and set aside. Next add the bacon to the pan and cook until golden but not crispy. Remove from pan and set aside. Next add the black pudding to the pan and again fry until the white specks of pin head oatmeal in the pudding are golden.
I mixed the sliced potatoes and parsnip together in a bowl and seasoned with milled salt and black pepper. Lightly butter an oven dish large enough for 6 - 8 portions and put a layer of potato and parsnip on the bottom. Spread half the onion, bacon, black pudding over the potatoes, along with half the sliced cooking apple. Put another layer of potato and parsnip on top and then repeat with another layer of the onion, bacon, black pudding and apple. Place another layer of potato and parsnip on top.
Pour the hot stock over the ingredients in the dish until the potatoes are just barely covered with stock and put a few knobs of butter on top. Bake in the over for 50 minutes until the dish is cooked through. The potatoes on top will be crispy and golden. Remove from oven and allow to cool for a few minutes before serving. Hope you enjoy it as much as we did.
We ate it straight away, but I imagine it would be lovely if you let it go cold, cover with tinfoil and reheat, allowing the flavours to develop a little.
- 1 kg potatoes peeled and thinly sliced (I used roosters)
- 2 medium onions peeled and thinly sliced
- 1 parsnip peeled and thinly sliced
- 1 large cooking apple peeled and sliced
- 150g streaky bacon diced
- 200g black pudding diced
- 1 litre chicken stock
- 40g butter
- Olive Oil for frying
Firstly, make the stock. Add stock cubes to a over a litre of water in a saucepan. Add a few sprigs of thyme. I had some cider in the fridge as well and I added a few glugs of this. I let this simmer for about 20 minutes on a low heat.
In a frying pan caramelize the onions by adding a little olive oil, when the pan is hot add the onions until they take on a nice golden colour. Remove from pan and set aside. Next add the bacon to the pan and cook until golden but not crispy. Remove from pan and set aside. Next add the black pudding to the pan and again fry until the white specks of pin head oatmeal in the pudding are golden.
I mixed the sliced potatoes and parsnip together in a bowl and seasoned with milled salt and black pepper. Lightly butter an oven dish large enough for 6 - 8 portions and put a layer of potato and parsnip on the bottom. Spread half the onion, bacon, black pudding over the potatoes, along with half the sliced cooking apple. Put another layer of potato and parsnip on top and then repeat with another layer of the onion, bacon, black pudding and apple. Place another layer of potato and parsnip on top.
Pour the hot stock over the ingredients in the dish until the potatoes are just barely covered with stock and put a few knobs of butter on top. Bake in the over for 50 minutes until the dish is cooked through. The potatoes on top will be crispy and golden. Remove from oven and allow to cool for a few minutes before serving. Hope you enjoy it as much as we did.
We ate it straight away, but I imagine it would be lovely if you let it go cold, cover with tinfoil and reheat, allowing the flavours to develop a little.
Labels: Main Course
