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1. Put the bacon in a non-stick pan with 1 tbsp olive oil and brown. Remove, and brown the onions in the same oil. Return the bacon to the pan along with the swede and carrot and season well. Pour in the chicken stock, cover and cook for 5 minutes or until the veg is tender. Stir in the parsley. Divide between 4 individual pie dishes. Keep warm.
2. Meanwhile, cook the potatoes in boiling water until just tender (about 8 minutes). Drain and cool, then mash. Spoon onto the swede mixture, keeping the potato fluffy, and sprinkle with seasoning. Grill until the potato starts to brown.

Per serving

313 kcalories, protein 15.7g, carbohydrate 50.5g, fat 6.8 g, saturated fat 1.2g, fibre 8.1g, salt 1.93 g

Latest comments and suggestions

• Little Red Courgette

  31 January 2008

  Little Red Courgette rated and commented on this recipe

  

  Mmm! Looks really tasty. Look forward to getting someone to cook them for me.

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• Jill

  31 January 2008

  Jill rated and commented on this recipe

  

  Delicious - although I steamed the carrots and swede together beforehand to make sure they were thoroughly cooked. Combined ingredients together with a little flour and the stock. Really tasty easy meal, and will certainly have it again.

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• suzical

  31 January 2008

  suzical rated this recipe

  

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• DomesticLou

  03 March 2008

  DomesticLou rated and commented on this recipe

  

  Lovely, I had no idea swede & bacon went so well together. I too steamed the veg beforehand.

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• Sari

  06 March 2008

  Sari commented on this recipe

  Sounds absolutely gorgeous. Will try it at the weekend.

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• Di

  10 November 2008

  Di rated and commented on this recipe

  

  Really enjoyed this have cooked it a few times and varied the veg to include parsnip and squash as well as swede.

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• Rach

  29 December 2008

  Rach rated and commented on this recipe

  

  very nice indeed, lovely gravy, very good if you're on a diet but want something to eat that tastes like comfort food

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• Mameko

  25 January 2009

  Mameko commented on this recipe

  I used vegetable stock instead of chicken stock,and after dividing between 4 individual pie dishes there were some stock left in the pan,so I had them as soup.It was so delicious.

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• Melanie Day

  18 February 2009

  Melanie Day commented on this recipe

  I used Ramekin dishes for the individual portions and thought that they would be too small - but all the mixture fit between 4 dishes and the potatoe was piled on top. Was a tasty, homely dish and I was suprised how filling one serving was. Def will make again.

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Ingredients

• 6 slices back bacon , trimmed of all fat
• olive oil
• 1 onion , chopped
• 1 large swede , peeled and cubed
• 1 carrot , peeled and sliced
• 400ml chicken stock
• a small handful parsley , chopped
• 4 large potatoes , peeled and halved

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 6 slices back bacon , trimmed of all fat
• olive oil
• 1 onion , chopped
• 1 large swede , peeled and cubed
• 1 carrot , peeled and sliced
• 400ml chicken stock
• a small handful parsley , chopped
• 4 large potatoes , peeled and halved

Per serving

313 kcalories, protein 15.7g, carbohydrate 50.5g, fat 6.8 g, saturated fat 1.2g, fibre 8.1g, salt 1.93 g

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