Name: Crusty cheddar pies
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: Makes 8 individual pies
Cuisine: British
Ingredients: 500g slim young leek thickly sliced; 300g broccoli cut into small florets; 3 celery sticks, de-stringed and sliced; 1 ½kg floury potato such as King Edward, cut into even-sized chunks; 85g butter; 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

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Crusty cheddar pies

Crusty cheddar pies

Sara Buenfeld

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Makes 8 individual pies

Easy

Prep: 20 mins

Cook: 1 hr and 25 mins

A star rating of 4.5 out of 5.28 ratingsRate

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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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g slim young leek

thickly sliced
300g broccoli

cut into small florets
3 celery

sticks, de-stringed and sliced
1 ½kg floury potato

such as King Edward, cut into even-sized chunks
85g butter
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

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Nutrition: per serving

kcal498
fat25g
saturates15g
carbs45g
sugars9g
fibre7g
protein23g
salt1.2g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

COOKING FROM FRESH

If you want to cook this dish straightaway. Pop it in a preheated oven for 25 mins instead of freezing.

Recipe from Good Food magazine, February 2013

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A star rating of 4.5 out of 5.28 ratings

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