Haymakers Pie Recipe


Sandra’s Haymakers Pie  (1976)


4 x squares of flakey or short pastry or filo pastry if your prefer.

1.5 kg of potatoes, cooked and mashed (salted)

1 x large onion, finely chopped

400  gm bacon or ham, chopped

400 – 500 gm grated cheese of choice (I use edam)

5 eggs

4 Tb plain flour

1 ½ cups of non fat milk

salt & pepper to taste



Line a Le Creuset  or similar  dish (31cm x 21cm) with pastry.

Fry the bacon/ham and onion gently in a small amount of oil for a minute or two.

Mix together in a large bowl; the mashed potato, chopped onion and bacon/ham, grated cheese and flour.

Beat the eggs and carefully stir into the mixture.

Add milk and seasoning to taste.

Spread the mixture over the pastry.

Bake at 160 degrees fan bake or 180 degrees ordinary oven for about an hour.  Sometimes you may need an extra 10 minutes.  Just keep an eye on it towards the end of cooking.

If the top browns up too fast, place a sheet of foil over it.

This is delicious the next day as well and is wonderful with a salad.

Occasionally I put chopped tomatoes through the mixture for a slightly different flavour and if you like, you can replace the bacon/ham with chopped smoked chicken or if you want a vegetarian version, just omit the meat.  It tastes just as good.

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