Instant Mash Pie
Serves 4
125g instant mash powder
5eggs
4 rashers of smoked bacon, cut into small
pieces
100mL skimmed milk (>1/4 Hea)
1tbsp dried basil
1tbsp garlic salt
Boil 4 eggs for 7-8 mins until hard boiled,
remove from the heat & run under cold water and leave to go cold, peel
& set to one aside.
Cut the bacon and fry until crisp, set to one
side.
Mix the Instant mash with hot water, add the
basil & garlic salt, mix together and chill in a fridge for 10 mins, remove
from the fridge and on a flat work surface lay down a layer of cling film,
deposit the mash on top of it and cover with another layer of Clingfilm. Roll
out until it is about 8-10mm thick.
Remove the top layer of the Clingfilm and cut
into strips the depth of your dishes, line the dish and make a ball of the mash
and press into the base & mould it to fill the base.
Chop the eggs into small pieces and add the
bacon, season, fill each dish. Break the last egg into a dish, mix with the
milk and pour unto the dishes until it reaches the top. Place in a tray &
cover with tinfoil.
Preheat the oven 180c and cook the food for 35
mins, remove tinfoil & cook for a further 10 mins until the egg sets. Serve
with chips and a side salad.
