Pull Up a Chair: Why I Love Making This Pie
Oh, you’re here for my secret comforting dinner? Brilliant! Let’s talk about this Creamy Irish Potato Pie with Crispy Bacon Delight. I made this first on a rainy Tuesday, as you do, thinking it would be just another potato thing. Turns out, the house smelled so good that even our cat parked himself by the oven (he got nothing, mind you, but he’s ever hopeful). And honest to goodness, ever since, my family’s requests for this pie have bordered on obsession. If you’re after something rib-sticking with a bit of Irish soul and plenty of crispy bacon (you had me at bacon, right?), you’ve come to the right place. And look, if you end up eating this for breakfast the next day, I won’t tell anyone.
Why You’ll Absolutely Want This Pie in Your Life
I usually make this when dinner needs to be more comforting than I care to confess, or when I’ve found a forgotten pack of streaky bacon in the fridge. My family goes slightly mad for this because (a) it’s cheesy, (b) potatoes are practically a food group here, and (c) there are crispy bits on top that everyone fights over. I use it as my edible peace treaty. Oh, and if you’re wondering, yes—peeling potatoes can be a bother but it’s totally worth it, promise. Actually, sometimes I don’t even peel them if I’m in a hurry—shhh.
What You’ll Need (But Feel Free to Hack It)
- 1kg (about 2.2 pounds) floury potatoes (Maris Piper is the gold standard, but whatever spuds you have lying around work)
- 200g (roughly 7oz) smoked streaky bacon, diced (I often use pancetta instead if it’s on hand)
- 1 large onion, peeled and finely chopped (red onions bring a bit more sweetness, Grandma swore by the white)
- 100g (about 3.5oz) cheddar cheese, grated (I used to go mild, now I like it with a mature Irish cheddar)
- 60ml (1/4 cup) heavy cream (milk works ok if you’re in a pinch, though not as rich)
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves (sometimes I skip this when I forget, but it honestly adds a nice touch)
- Salt and black pepper, to taste
- Optional: handful of chopped spring onions or parsley for garnish
Let’s Get Cooking—Don’t Stress the Details
- Preheat your oven to 200°C (about 400°F). Butter up a pie dish (mine is about 9 inches, but anything vaguely roundish works—one time I used a lasagne dish and it turned out grand).
- Peel the potatoes, then chop them into even-ish chunks. Pop them into a saucepan, cover with cold water and a big pinch of salt, then bring to a boil. Let them bubble until soft—usually 15-20 minutes. (Yes, this is where I test one with a fork and invariably eat half a chunk.)
- While that’s going on, get a frying pan on the hob over medium heat. Toss in your diced bacon and let it do its thing till crispy and golden, then scoop it out onto kitchen paper to drain. Don’t ditch that bacon fat—you’ll cook the onions in it next.
- Tip the chopped onion into the bacon fat and sauté gently till soft and a little golden. This takes maybe 5 minutes (don’t rush it—onions burned = sadness).
- Drain your cooked potatoes, then dump them back into the pan. Add the butter, good grind of pepper, and a generous pinch of salt. Mash until creamy. If it looks a bit gluey, relax—once you add the goodies, it sorts itself out.
- Now, stir in the cream, grated cheddar (save a little for sprinkling on top), cooked onions, and most of the bacon bits (keep a handful aside for topping). Add the thyme now, too. Mix it all until it looks like something you’d happily eat with a spoon.
- Spoon the mixture into your prepped pie dish, scatter the rest of the cheese and reserved bacon on top, and if you’re fancy, a bit of parsley or spring onions.
- Bake in the middle of the oven for 25–30 minutes, or until the top is golden and crispy in patches. If you want it extra-bubbly, crank it up for the last 5 minutes. Let it cool a few minutes before digging in—unless you lack all willpower, which, honestly, who can blame you?
Just a Note (Learned the Hard Way)
- If your potatoes are really waxy, the pie gets a bit stodgy. Go floury if you can, or just add a splash more cream.
- I once tried skipping the butter (don’t ask), and the magic just wasn’t there. Don’t skip it unless dairy is an issue.
- This reheats well, but actually I think it tastes even better the next day, somewhere between cold and just warmed through, like your favorite leftover pizza.
How I’ve Tweaked It: Variations and a Fail or Two
- Tried it with grated carrot snuck in for extra veg—no one objected, shockingly.
- Swapped cheddar for Gruyère once—lovely, but a bit extra posh for a casual Tuesday.
- Once attempted a “healthy” version with Greek yogurt instead of cream and butter. Result: family staged a revolt. Don’t bother.
Stuff You’ll Need (and What to Do If You Don’t Have It)
- Pie dish or deep casserole dish (a cake tin will do, in a pinch—just grease it well!)
- Potato masher or big fork (I lost my masher for a week and a wine bottle worked… sort of?)
- Frying pan
- Large saucepan
Keeping It Fresh (Or Not)
Supposedly, you can keep leftovers in the fridge for up to three days, all snug in a covered dish. But truthfully, I’ve never had any make it past lunch the next day. If yours do, I recommend a quick oven reheat—microwave works, but isn’t quite as crisp.
To Serve: Here’s What We Do
I love this with a pile of peppery rocket salad (arugula if you’re outside the UK), or sometimes with a few fried eggs on top for breakfast. My mum always insists on a blob of HP sauce on the side. You do you! A bit of extra cheese never hurt, either.
Things I’ve Learned the Hard Way (Don’t Make My Mistakes)
- I once forgot to salt the potato water, and the whole pie was, well, a bit flat. Don’t skip seasoning early on, or you’ll chase it for the rest of the dish.
- Rushed the mashing step and left lumpy bits—loads of personality, yes, but doesn’t mix in as well. Mash it properly, but not obsessively.
- Oh, and let it cool a few minutes out of the oven. Straight from oven to mouth = burnt tongue. I have the scars to prove it.
FAQ: Odds & Ends I Get Asked All the Time
- Can I freeze it? You probably can, but honestly, the texture gets weird. Better to just eat it all.
- Is it gluten-free? Yep, if you don’t throw any weird stuff in. Double-check the bacon, but it usually is.
- Can I make this veggie? Absolutely! Just skip the bacon and maybe swap in sautéed mushrooms or leeks. My cousin tried that and loved it.
- Do I have to peel the potatoes? Nah, not if you don’t want to. I often don’t, and nobody’s complained yet.
- Can I use different cheese? By all means—play around! Cheddar’s king, but Gruyère or even a strong Red Leicester is brill.
- Bacon bits on top went super hard when I left it under the grill too long. Ideas? Yup, happens. If you want softer bacon, add it halfway through instead of at the start—bit fiddly but works better.
P.S. The best thing about this recipe? The way the house smells for hours after. Like, every time I make it, I want to open a window and just let the neighbors envy me for a bit. And yesterday I found a single leftover slice hiding behind the milk—don’t ask how it got there, but I swear, pie for breakfast is the cure for all Monday blues.
Ingredients
- 1kg (about 2.2 pounds) floury potatoes (Maris Piper is the gold standard, but whatever spuds you have lying around work)
- 200g (roughly 7oz) smoked streaky bacon, diced (I often use pancetta instead if it’s on hand)
- 1 large onion, peeled and finely chopped (red onions bring a bit more sweetness, Grandma swore by the white)
- 100g (about 3.5oz) cheddar cheese, grated (I used to go mild, now I like it with a mature Irish cheddar)
- 60ml (1/4 cup) heavy cream (milk works ok if you’re in a pinch, though not as rich)
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves (sometimes I skip this when I forget, but it honestly adds a nice touch)
- Salt and black pepper, to taste
- Optional: handful of chopped spring onions or parsley for garnish
Instructions
-
1Preheat your oven to 200°C (about 400°F). Butter up a pie dish (mine is about 9 inches, but anything vaguely roundish works—one time I used a lasagne dish and it turned out grand).
-
2Peel the potatoes, then chop them into even-ish chunks. Pop them into a saucepan, cover with cold water and a big pinch of salt, then bring to a boil. Let them bubble until soft—usually 15-20 minutes. (Yes, this is where I test one with a fork and invariably eat half a chunk.)
-
3While that’s going on, get a frying pan on the hob over medium heat. Toss in your diced bacon and let it do its thing till crispy and golden, then scoop it out onto kitchen paper to drain. Don’t ditch that bacon fat—you’ll cook the onions in it next.
-
4Tip the chopped onion into the bacon fat and sauté gently till soft and a little golden. This takes maybe 5 minutes (don’t rush it—onions burned = sadness).
-
5Drain your cooked potatoes, then dump them back into the pan. Add the butter, good grind of pepper, and a generous pinch of salt. Mash until creamy. If it looks a bit gluey, relax—once you add the goodies, it sorts itself out.
-
6Now, stir in the cream, grated cheddar (save a little for sprinkling on top), cooked onions, and most of the bacon bits (keep a handful aside for topping). Add the thyme now, too. Mix it all until it looks like something you’d happily eat with a spoon.
-
7Spoon the mixture into your prepped pie dish, scatter the rest of the cheese and reserved bacon on top, and if you’re fancy, a bit of parsley or spring onions.
-
8Bake in the middle of the oven for 25–30 minutes, or until the top is golden and crispy in patches. If you want it extra-bubbly, crank it up for the last 5 minutes. Let it cool a few minutes before digging in—unless you lack all willpower, which, honestly, who can blame you?
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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