It’s been a while since I posted a recipe here and I’m thinking of cooking this tonight. It’s comfort food, serve it with a vegetable and good bread, then curl up in front of the fire.
- 1 pound of thick sliced, smoked bacon
- 1 vegetable Oxo cube
- 2 medium potatoes
- 1 box of stuffing mix
Grease a Pyrex dish and preheat the oven to 375F. Chop the bacon into one-inch pieces and place a layer in the dish. Sprinkle stuffing over the bacon, but don’t cover it entirely. Start with a tablespoonful of stuffing per layer. If it’s looking sparse, add more but don’t bury the bacon. Layer bacon and stuffing until you run out of bacon.
Crumble the Oxo cube into 250ml (1 cup) of water, stir, and pour over the bacon. Do not leave the bacon floating, you may need less than 250ml of water. Pour the water, let it soak into the stuffing, pour some more. Slice the potato into thin ovals and put a couple of layers over the mix. Dot the potato with butter and bake for an hour, or until the potato looks crispy around the edges.
You can put grated cheese on top of the potato for more flavour, I use sharp cheddar and put it on in the last ten minutes. It’s worth putting the dish on a baking sheet in case of spillage.
You won’t use a full box of stuffing in the pie, I used about half. Vegetable Oxo cubes are stock cubes, you’ll have to get them from the English section of an international grocery store. You may be able to substitute a vegetable soup-in-a-cup mix for the Oxo. If you do try that, please let me know how it went. Got to go cook!