Is it a pie? No. Not really. But neither is cottage pie, so let’s just go with it! Is it full of cheese? Yes. Is it an upgrade on cheese and potato pie? Yes. Is it the ultimate comfort food? Hell yes!
Cheese and potato pie with Smokey bacon and delicious leeks is basically stuffed potato skins, without the skins. Or really fancy mashed potatoes. Or just the best thing ever.
Honestly, this is one of my favourite meals when I don’t fancy cooking or when I just want to curl up on the sofa and eat in front of the TV. Creamy mash, tons of sharp cheddar cheese, gorgeous smoky bacon, crisp leeks, mashed together, topped with yet more cheese and baked until golden! What’s not to love??
Recipe Breakdown
- ✅ Recipe Name: Bacon, Leek and Potato Pie, or cheese and potato pie with bacon and leeks.
- ⏱️Time: 50 minutes
- 🧑🍳Serves: 4-6 People
- 💪Difficulty: Super Simple
- 🍴Ingredient Highlight: cheesy mashed potato
- 💛Why You’ll Love it: It’s like eating a big bowl of love.
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Cheese and potato pie was something I had as a kid. It’s so yummy, but I’ve never been sure whether it’s the main character or the supporting cast. It’s basically just cheesy mash, after all.
We always had it as a main with bread and butter, but now, as an adult, I serve it with something like sausages and baked beans.
Another comforting favourite is stuffed potato skins, and I always go for bacon and leek (what a combo!) with soured cream.
This cheese and potato pie with bacon and leek is a combination of the two. Combining the delicious flavour of that bacon and leek combo with the comforting joy of cheesy mashed potato for the perfect easy comfort food.
You could still serve it as a side with sausage or similar, but I find the bacon gives it enough extra that a simple side of veggies or beans is all that you need for a filling dinner.
Donna’s Notes
I love to top with cheese and bake until golden, but if you are in a rush, you can eat straight after mashing.
I also really like eating the leftovers with a spoon on the sofa next day. Even if there’s quite a bit!
Why You’ll Love it
- It’s super simple.
- Adding bacon and leeks to your cheese and potato pie helps to turn it into a meal.
- It’s the ultimate comfort food.
- If there’s just a little left, serve with bread and butter for an easy lunch the next day.
Ingredients, Variations and Substitutions
Olive oil – another neutral cooking oil, or a little butter can be used instead.
White potatoes – floury potatoes such as Maris Piper or King Edward work well, but any good mashing potato can be used.
Butter – you can reduce the amount slightly if preferred or replace part of it with extra milk or a splash of cream.
Semi-skimmed milk – whole milk can be used for a richer finish, or add a little cream.
Salt and freshly ground black pepper
Smoked bacon – unsmoked bacon, pancetta or diced ham can be used instead. For a vegetarian option, try sautéed mushrooms or extra leeks.
Leeks – you could also add diced onion, shallots, spinach or peas.
Egg
English mustard – Dijon or wholegrain mustard work well as a milder alternative. You can also use less if this sounds too much.
Cheddar cheese – mature cheddar gives the strongest flavour, but Red Leicester, Gruyère or a mix of cheeses can also be used.
You’ll Also Need
All I use is a large saucepan, a potato masher, a colander and a cheese grater for the mash and a chopping board, a sharp knife, a spatula, and a large non-stick frying pan for the filling. Then you just need a heatproof dish to bake it all at the end.
How to Make Bacon, Leek and Potato Pie with Cheese – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One – Cook the Potatoes
Place the peeled and chopped potatoes into a large saucepan and cover with lightly salted water. Bring to a gentle simmer over medium heat and cook for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step Two – Fry the Bacon and Leeks
While the potatoes are cooking, heat a drizzle of olive oil in a large non-stick frying pan over medium heat. Add the chopped bacon and sliced leeks and fry for 10–15 minutes, stirring regularly, until the bacon is crisp and the leeks are soft and lightly golden. If there is any excess liquid in the pan, drain it away and set the mixture aside.
Step Three – Dry the Potatoes
Once the potatoes are cooked, drain them well and return them to the pan. Place the pan over very low heat for about 30 seconds, tossing the potatoes gently to remove any excess moisture. This helps create a fluffier mash.
Step Four – Prepare the Baking Dish and Sauce
Lightly grease a baking dish and set it aside. In a jug, whisk together the milk, egg, English mustard and a pinch of salt and freshly ground black pepper until well combined.
Step Five – Mash the Filling
Add the cooked bacon and leek mixture to the pan with the potatoes. Pour in the milk and egg mixture, add the butter, and mash everything together until mostly smooth and well combined.
Step Six – Add the Cheese
Stir through most of the grated cheddar, reserving a small handful for the topping. Mix until the cheese is evenly distributed throughout the mash.
Step Seven – Assemble the Pie
Spoon the mixture into the prepared baking dish and spread it out evenly with the back of a spoon or spatula. Sprinkle the remaining cheese evenly over the top.
Step Eight – Bake
Place the dish in a preheated oven at 180°C (fan-assisted) and bake for around 20 minutes, or until the cheese on top has melted and turned golden brown.
Step Nine – Serve
Carefully remove the pie from the oven and allow it to sit for a couple of minutes before serving. Slice or spoon into portions and serve while hot.
Leftovers and Storage
I divide my leftovers into portions and freeze them for easy lunches or dinners later on. Thaw in the fridge and reheat in the oven or microwave until piping hot.
Other Recipes You Might Like
If you like this recipe, you might also enjoy some of my other comforting, family-friendly dishes. My cheese and potato pie is a classic favourite, packed with creamy mashed potatoes and plenty of melted cheese. For something a little different, try air fryer loaded potato skins, which are crisp, cheesy and perfect as a side or snack. If you’re a fan of leeks and potatoes, you might also like my leek and potato pie (the pastry kind!), which features a golden pastry crust. Another great option is chicken, bacon and leek pie with shortcrust pastry, a hearty and flavourful pie that’s perfect for an easy family dinner.
Cheese and Potato Pie with Bacon and Leek
Ingredients
- 1 tbsp olive oil
- 1 kg white potatoes (peeled and chopped)
- 100 g butter
- 100 ml semi-skimmed milk
- Pinch salt and freshly ground black pepper
- 10 rashers of smoked bacon (roughly chopped)
- 2 large leeks trimmed and sliced
- 1 egg
- 2 tbsps English mustard
- 250 g cheddar cheese
Instructions
- Simmer the potatoes in lightly salted water over medium heat for 15-20 minutes.
- While the potatoes are cooking, heat a drizzle of olive oil in a non-stick pan over medium heat.
- Add the bacon and leek and fry, stirring often, for 10-15 minutes until the bacon is crisp and the leeks are soft.
- Drain any liquid if needed.
- When cooked, drain the potatoes, return to the pan and dry, tossing constantly over very low heat for 30 seconds.
- Lightly grease a baking dish.
- In a jug, whisk the milk, egg, mustard, salt and pepper.
- Tip the bacon and leek mixture into the pan with the potatoes.
- Mash the potatoes, bacon and leeks with the egg mixture and butter.
- Stir through most of the cheese.
- Tip into the prepared dish and spread out evenly.
- Top with the remaining cheese.
- Bake at 180 degrees C for 20 minutes until the top is golden brown.
- Carefully remove and serve.
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
