Swede and Bacon Pie

Swede and bacon pies

  • serves 4
  • Easy

Winter roots like swede and carrot make a lovely pie filling combined with crisp bacon and topped with creamy mash. The high veg content in this recipe makes a good contribution to your 5-a-day.



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


  • Step 1

    Put the bacon in a non-stick pan with 1 tbsp olive oil and cook until browned and crisp. 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.

  • Step 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.

Nutritional Information

  • Kcals 313
  • Carbs 50.5g
  • Protein 15.7g
  • Fat 6.8g
  • Salt 1.93g
  • Saturates 1.2g
  • Fibre 8.1g