Cook the bacon and red onion in a shallow frying pan over a low heat for 2-3 minutes.
Gently mix the potatoes, bacon, onion and peas together.
Place in a baking dish and add the stock. Cook uncovered at 190ºC/375ºF/Gas mark 5 for 20-30 minutes.
Scatter the cheese on top and cook for a further 10-15 minutes until browned and crispy.
TIPS: Serve as a meal or with roasted chicken and tomato salad.