Method
- Chop peeled potatoes so they’re all about the same size.
- Put in a large pan, add cold water to cover, salt well and bring to the boil.
- Simmer for about 20 minutes until tender.
- Meanwhile, heat the oil in a frying pan over a low heat. Add the onion and leeks and fry for 10 minutes until soft.
- Add the bacon or pancetta and fry for 3-5 minutes until browned. Season to taste and set aside.
- Preheat the oven to 190°C/fan 170°C/gas 5.
- Drain the potatoes well and mash coarsely, mixing in the butter, mustard and milk.
- Season well and add the egg. Stir to combine.
- Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a 24cm buttered casserole.
- Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned.
Ingredients
- 1 kg floury potatoes, such as king edward or maris piper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 450g leeks, finely sliced
- 150g bacon or pancetta, diced
- 30g butter, plus extra for greasing
- 250ml milk or single cream
- 1 medium free-range egg, beaten
- Large handful of fresh flatleaf parsley, leaves chopped
- Generous pinch of paprika
< li>150g firm cheese, grated
- 1 or 2 teaspoons mustard
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