Serves – 4 good servings

Prep time – 20 minutes

Cooking time – 1 hour 40 minutes approx.




2 diced onions

2 cloves garlic

150g chestnut mushrooms, sliced

1 diced red pepper

2 eggs

900g minced chuck steak

1 diced tomato

150g corn (tinned)

150g fresh breadcrumbs (not panko)

50ml soy

30ml truffle paste

10g smoked sea salt

5g white pepper

10g chopped parsley

450g streaky smoked bacon


Mash – 1KG mashed potato

250ml buttermilk

50ml butter




  1. Gently fry 2 diced onions, 2 cloves garlic, 150g sliced chestnut mushroom, 1 diced red pepper for 10 minutes, then leave to cool.
  2. Add 2 eggs, 800g minced chuck steak, 1 diced tomato, 1 small tin of sweetcorn, drained, 150g fresh breadcrumbs, 50ml soy sauce, 30ml truffle paste, 2 tsp smoked sea salt, 1 tsp ground white pepper and small handful of chopped parsley. Mix, but don’t overwork the meat.
  3. Line a loaf tin with 800g streaky bacon, draping over the edges. You might need to stretch the bacon rashes to make them longer.
  4. Pack in the meat, put bacon that’s draping over the edges across top.
  5. Bake at 180c for about 1-1.5 hours.
  6. Rest for 10 minutes, turn out and slice.
  7. For the mash – beat 1kg mashed potato, 250ml buttermilk and 50ml melted butter together.
  8. Serve with gravy and greens.

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