Bacon and Vegetable Pie Recipe for Easy Family Dinners

There’s something irresistibly comforting about a warm, hearty pie. This bacon and vegetable pie recipe combines the smoky, savory goodness of bacon with a colorful medley of fresh vegetables, all encased in a buttery, flaky pastry crust.

Whether you’re making dinner for your family or preparing a dish to impress guests, this pie delivers big on flavor and satisfaction. The mix of textures—from crisp bacon to tender veggies—creates a delightful eating experience that’s both wholesome and indulgent.

Plus, it’s a fantastic way to sneak in some extra veggies without compromising on taste.

This recipe is incredibly versatile, easy to prepare, and perfect for any season. Serve it alongside a fresh salad or your favorite soup for a complete meal.

Ready to dive into making this delicious bacon and vegetable pie? Let’s get cooking!

Why You’ll Love This Recipe

This pie is a true crowd-pleaser. The smoky richness of bacon pairs beautifully with a colorful mix of vegetables like carrots, peas, and potatoes, ensuring every bite is packed with flavor.

It’s a fantastic way to enjoy a comforting, homemade dish that feels special yet is surprisingly simple to prepare.

This recipe is also highly adaptable. Whether you want to add your favorite seasonal veggies or swap out bacon for a vegetarian alternative, it’s easy to tailor it to your tastes.

The flaky, golden pastry crust wraps everything up into a perfect handheld meal or an impressive centerpiece for your dining table.

Additionally, this pie can be made ahead and reheated, making it ideal for busy weeknights or entertaining guests. It’s a delicious way to bring warmth and satisfaction to your table.

Ingredients

• 250g smoked bacon, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 150g frozen peas
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 200ml chicken stock
• 2 tablespoons plain flour
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 400g ready-made shortcrust pastry
• 1 egg, beaten (for glazing)
• 2 tablespoons olive oil

Equipment

• Large frying pan
• Mixing bowl
• Sharp knife and chopping board
• Measuring spoons
• Rolling pin (if needed)
• Pie dish (approx. 9-inch diameter)
• Whisk or fork for beating eggs
• Oven

Instructions

1. Prepare the vegetables: Peel and dice the potatoes and carrots, chop the onion and bell pepper, and mince the garlic.
2. Cook the bacon: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped bacon and cook until crisp and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
3. Sauté the vegetables: In the same pan, add the remaining olive oil if needed. Add the onion, garlic, carrots, and bell pepper. Cook gently for about 8 minutes until softened, stirring frequently.
4. Add the potatoes and peas: Stir in the diced potatoes and frozen peas. Cook for another 5 minutes.
5. Make the filling sauce: Sprinkle the plain flour over the vegetables and stir well to coat. Gradually add the chicken stock while stirring continuously to avoid lumps. Cook for 5 minutes until the sauce thickens.
6. Season and combine: Add the cooked bacon back to the pan. Stir in the dried thyme, smoked paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat and allow the filling to cool slightly.
7. Prepare the pastry: Preheat your oven to 200°C (390°F, fan 180°C). Roll out half the pastry on a lightly floured surface to fit your pie dish. Carefully line the dish with the pastry, trimming any excess edges.
8. Add the filling: Spoon the cooled bacon and vegetable mixture evenly into the pie crust.
9. Top the pie: Roll out the remaining pastry to cover the pie. Place it over the filling and trim the edges. Press the edges together to seal and crimp for a decorative finish. Cut a few small slits in the top to allow steam to escape.
10. Glaze and bake: Brush the top of the pie with beaten egg to give it a beautiful golden color. Place the pie in the oven and bake for 30-35 minutes or until the pastry is golden brown and crisp.
11. Rest and serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. This helps the filling set and makes serving easier.

Tips & Variations

For a vegetarian twist, substitute the bacon with smoked tempeh or mushrooms to retain that smoky flavor without meat.

Use seasonal vegetables like butternut squash or green beans for a different flavor profile.

If you prefer a creamier filling, stir in a splash of cream or a dollop of cream cheese before baking.

To save time, prepare the filling a day ahead and assemble the pie just before baking.

Nutrition Facts

Serving Suggestions

This bacon and vegetable pie pairs wonderfully with a fresh green salad dressed in a light vinaigrette. The crispness of the salad balances the rich flavors of the pie beautifully.

Alternatively, serve it with steamed green beans or roasted root vegetables for a heartier meal. For colder days, a bowl of homemade tomato soup alongside this pie makes for a cozy and satisfying dinner.

If you love exploring vegetarian recipes, you might also enjoy our A to Z Vegetarian Recipes for Every Meal and Occasion or try the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to keep your meals varied and nutritious.

Conclusion

Whether you’re cooking for family, friends, or just yourself, this bacon and vegetable pie recipe is a true winner. It’s packed with flavor, easy to make, and offers a wonderful balance of smoky bacon and fresh vegetables wrapped in a golden, buttery crust.

The recipe’s flexibility means you can tweak it to suit your pantry or dietary preferences without losing any of the deliciousness.

We hope you enjoy making and sharing this pie as much as we do. For more inspiring meal ideas and recipes, be sure to check out our other favorites like the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend, which can add a great kick to many dishes.

Happy cooking and bon appétit!

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