Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • ½ teaspoon (3 g) Fine Sea Salt
  • ½ cup (115 g) Cold Unsalted Butter, cubed
  • 2–3 tablespoons (30–45 ml) Ice Cold Water
  • 1 large Egg Yolk (for the wash)
  • 6 oz (170 g) Smoked Bacon Lardons
  • 2 large Leeks, sliced
  • 1 tablespoon (15 g) Unsalted Butter (for filling)
  • 1 teaspoon (5 g) Fresh Thyme Leaves, chopped
  • ½ cup (120 ml) Chicken or Vegetable Stock (low sodium)
  • ½ cup (120 ml) Crème Fraîche
  • 4 oz (115 g) Strong Mature Cheddar Cheese, grated (for filling)
  • Salt and freshly ground Black Pepper (to taste)
  • 2 lbs (900 g) Floury Potatoes (Maris Piper/Russet), peeled and quartered
  • 4 tablespoons (60 g) Unsalted Butter, softened (for mash)
  • ¼ cup (60 ml) Whole Milk, warmed
  • 3 oz (85 g) Mature Cheddar Cheese, grated (for mash)
  • Pinch of Nutmeg

Instructions:

  1. Prepare Pastry: Rub the cold butter into the flour and salt until the mixture resembles coarse breadcrumbs. Gradually add ice water until the dough just comes together. Form the dough into a disk, wrap tightly, and chill for at least 30 minutes.
  2. Blind Bake: Roll the chilled dough and line a 9-inch pie dish. Trim and crimp the edges. Prick the base lightly with a fork. Line the pastry with parchment paper, fill with baking beads, and bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until dry. Brush the base with the egg yolk wash to seal, then set aside.
  3. Prepare Potatoes: Place the quartered potatoes in salted cold water. Bring to a boil and cook until fork-tender (approx. 15–20 minutes). Drain the potatoes completely and return them to the empty, hot pot for 1 minute to steam off excess moisture.
  4. Make Mash: Pass the hot potatoes through a potato ricer or mash thoroughly. Incorporate the softened butter, warmed milk, 3 oz grated cheese, nutmeg, salt, and pepper. Mix until combined and set aside.
  5. Prepare Filling Base: In a large skillet, cook the bacon lardons over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat.
  6. Sauté Leeks and Sauce: Add 1 tablespoon of butter to the reserved fat. Add the sliced leeks and thyme. Cook slowly over medium-low heat for 8–10 minutes until tender. Pour in the stock and simmer until reduced by half. Stir in the crème fraîche, the reserved crispy bacon, and 4 oz of grated cheese. Season well and remove from heat.
  7. Assemble the Pie: Spoon the leek and bacon filling evenly into the pre-baked pastry shell. Transfer the mashed potato to a piping bag or use a spatula to spread the mash over the filling, ensuring the filling is fully sealed under the potato layer right up to the pastry rim.
  8. Bake and Rest: Place the pie in the centre of the preheated oven (375°F/190°C) for 20–25 minutes, or until the pastry is golden brown and the potato topping is deeply bronzed and crusty. Allow the pie to rest for 10–15 minutes before slicing.