Crusty cheddar pies

Crusty cheddar pies

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(6 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins

Easy

Makes 8 individual pies
This recipe has been designed to be made ahead and frozen - a family-friendly batch pie, with cheesy mashed potato atop hidden broccoli, leeks and celery

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal498
  • fat25g
  • saturates15g
  • carbs45g
  • sugars9g
  • fibre7g
  • protein23g
  • salt1.2g
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Ingredients

  • 500g slim young leek, thickly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 3 celery sticks, de-stringed and sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1½ kg floury potato, such as King Edward, cut into even-sized chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 170g pot 0% fat Greek yogurt
  • 850ml semi-skimmed milk
  • 75g plain flour
  • 2 tsp English mustard
  • 1 tsp wholegrain mustard
  • 300g pack mature cheddar, finely grated
  • handful frozen peas

Method

  1. Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.

  2. While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.

  3. Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.

  4. Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.

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Comments (6)

gemma198926's picture

one of the tastiest dishes I have ever made. Its perfectly good without meat, though added bacon and chicken to the second batch :) so glad I made this. thank you good food!

jenniferocious's picture
3.75

Tastyn and comforting, but will put bacon in next time just to get a bit more flavour. The only downside is, is that it creates a lot of washing up - it did for me anyway.

lucylacy's picture
5

A great mid week supper, especially for a family of veggies. Very versatile and freezes well.

Frantic Flapjack's picture
5

This was a lovely tasty pie. Would highly recommend. I used 3tsp of wholegrain mustard instead of the English mustard.

crayola_smiles's picture
5

Saw this in the good food mag last week and made it shortly after- it was Sooo yummy! Definately recommend- I don't have a steamer so just cooked leeks, celery and broccoli in a pan with a little butter and had some left over Parmesan cheese so put that ontop as well as cheddar. Delicious on own but also with other things like fish, sausages, chops etc

crayola_smiles's picture
5

Saw this in the good food mag last week and made it shortly after- it was Sooo yummy! Definately recommend- I don't have a steamer so just cooked leeks, celery and broccoli in a pan with a little butter and had some left over Parmesan cheese so put that ontop as well as cheddar. Delicious on own but also with other things like fish, sausages, chops etc

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