1tsp English mustard
2 large leeks cut into 3cm pieces (s) (sff)
2 Bacon with fat removed, cut into small pieces (ff)
90g Low Fat cheddar (2Hea/2=1Heb or 6 syns per person)
400g ALDI mushroom soup (10 syns/2=5syns per person)
Part boil the leeks for 5 mins until “Al Dente” drain and place in an oven-proof lasagne dish approx. 30cm x 20cm, until the whole of the base is covered, all end way up.
In a small saucepan heat the soup ,add the mustard & mix together, in a frying pan fry the bacon until crisp & add to the soup, when hot tip over the leeks.
Grate the cheese and cover the leeks, cook in a pre-heated oven at 180C for 30mins until the food is hot & the cheese has melted.
Credit: Pete’s Recipe Book
Leek, Bacon & Mushroom Sauce Pie