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Cheddar, Meat Free Bacon and Potato Pie

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Instructions

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Pre heat the oven to 240°C / 220°C fan / gas mark 9. Chop the Potatoes into slices, slice the Carrot, prep the Garlic Clove (chop, grate, press), slice the Red Onion into thin slices and grate the Cheddar Cheese.
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Add the Potatoes to a baking tray, coat with a drizzle of oil and season with salt and pepper. Spread out the slices and avoid overlapping where possible. Use a larger baking tray or a second if needed. Place on the top shelf of the oven and roast for around 15 minutes.
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Add a little oil to a pan and stick the Meat Free Bacon and Red Onion in and fry for 5 to 10 minutes. Towards the end chuck the Garlic Clove in and break up the bacon. In another pan add some boiling water with a little salt and start the Carrot.
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Stir in the Creme Fraiche, Water and Vegetable Stock and bring to the boil. Once boiling stir in the Cheddar Cheese and add a little salt and pepper for seasoning. Make sure it's all mixed in and the Cheddar Cheese has melted.
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In an oven proof dish layer the potato slices in the bottom and pour over the pie filling. Next cover with the Puff Pastry. Place over the edge of the dish and trim any excess off at the end. Pierce the centre of the Puff Pastry to allow the steam out. Bake the pie on the top shelf of the oven for 15 - 20 minutes.
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Drain and add the Carrot onto each plate. Plate up the pie evenly and season with a little salt and pepper. Eat and enjoy!
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