Cheesy Swede & Bacon Bake

I’m so impressed with my crop of swedes this year.  Like the beetroot, they’re enormous!  I’ve stuck with a single variety – ‘Helenor’ for the past 3 years, as, despite poor growth, it has terrific flavour.  This year I’ll have a chance to make the most of it!

This is a great dish with complementary flavours, a real winner for a simple winter evening supper.  Comfort food at it’s best!

Serves 3


  • 250g Smoked Bacon, thick cut (about 6 rashers)
  • 1 tbsp Olive Oil
  • 1 large Onion, sliced
  • 1 clove Garlic, chopped
  • 1 Swede, peeled & Cubed
  • 1/2 Celeriac, peeled & cut crosswise into 1cm slices
  • 2 large or 4 medium Potatoes, washed (skins on)
  • 50g Butter
  • Salt & Pepper to taste
  • 100g Blue Shropshire Cheese


  • Place the bacon in a baking tray and back in the oven until crispy
  • Meanwhile, bring a pan of water to the boil and add the swede & celeriac.  Simmer until tender, but don’t over-cook
  • In an oven-proof frying pan, heat the oil and gently fry off the onions and garlic until soft and just starting to caramelize
  • Wrap the potatoes in kitchen paper and microwave whole until cooked
  • When cooked, drain the swede and celeriac,  Dice the celeriac and throw into the frying pan with the onion.  Pass  the swede through a ricer to give a fine mash.  Stir in the butter
  • Pass the potatoes through the ricer as well.  The skins will be left inside whilst the flesh passes through.  Remove the skin before moving on to the next potato
  • Stir the mash well and season to taste
  • Stir in the onion mixture
  • Break up the crispy bacon into pieces ad stir this through the mash as well
  • Tip the mash mixture into the frying pan and level off with a fork
  • Sprinkle lumps of the cheese onto the mash, and push these under the surface
  • Place the frying pan under a grill until golden brown and serve



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