Oyster Pie With Leeks Bacon And Mashed Potatoes Recipes

MASHED POTATO PIE WITH BACON, LEEKS AND CHEESE

Steps:

• Halve or quarter the 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 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 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. Serve immediately.

OYSTER PIE

Steps:

• Parboil potatoes, celery and carrot until fork-tender. Drain and season with salt and pepper. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Cover with pastry. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown.
• Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers. Add shortening, and salt. Continue to combine adding 1/4 cup cold water. Gather into a ball and flatten into an 8-inch disc. Refrigerate 30 minutes.

OYSTER PIE WITH LEEKS, BACON AND MASHED POTATOES

Steps:

• Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm.
• Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose.) Set bacon aside.
• Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy.
• Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there's overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley.