made with leftovers in the cupboard......
Pete’s Leek & Potato Pie
Serves 2
Ingredients
3 medium potatoes
500mL vegetable stock
2 large leeks
4 slices bacon, sliced into small pieces
Dried thyme
Method
Peel and cut the potatoes into thin slices, cut the leeks into 20-30mm thick pieces, add to a deep saucepan filled with the stock and bring to the boil, cook for 5 mins then drain, saving the stock.
Spray a oven proof dish with Fry Light then place the leeks and potatoes in it, season well, sprinkling the bacon on top, add 200mL of stock (or until just below the top of the ingredients) cover with foil and cook for 3 0 mins at 180c.
Remove the foil after 30 mins and return to the oven for a further 20 mins or until the bacon has gone crispy.