Best-ever bacon & egg pie

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Ingredients

4	Potatoes, unpeeled
2 sheets	Flaky pastry (Main)
4 slices	Bacon, lean (Main)
3	Tomatoes, sliced
1 cup	Frozen peas
6	Eggs (Main)

Directions

1. Cook the potatoes.
2. Pierce the potatoes and cook in a microwave on high power for 10 minutes or until softened (they do not have to be completely cooked because they will cook more in the oven).
3. Alternatively, cut them into even-sized pieces and boil for 15-20 minutes or until tender.
4. Prepare the pastry: Line your dish with pastry.
5. Trim the edges and/or the sheets of pastry to make it cover a 20 x 30cm dish about 1cm below the top. Save the leftover pastry for the top.
6. Assemble: Remove the fat from the bacon and slice into strips. Cut the cooked potatoes into chunks.
7. Place the potatoes, bacon, tomatoes and peas into your baking dish. Break in the eggs, spacing them evenly around the pie.
8. Pierce the yolks with a knife. Cut the leftover pastry into strips 1 cm wide. Make a lattice pattern across the top.
9. You can be rough - don't worry, it'll look okay when it's cooked!
10. Bake at 180 degC for 40-50 minutes or until the pastry is golden brown and the pie is set.
11. You will know that it is not cooked if, when you lift up a corner of the dish, there are still runny juices.