Crusty cheddar pies

Crusty cheddar pies

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 25 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
498
protein
23g
carbs
45g
fat
25g
saturates
15g
fibre
7g
sugar
9g
salt
1.2g

Ingredients

  • 500g slim young leeks, thickly sliced
  • 300g broccoli, cut into small florets
  • 3 celery sticks, de-stringed and sliced
  • 1½ kg floury potatoes, 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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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.

Recipe from Good Food magazine, February 2013

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Comments

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

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

crayola_smiles's picture
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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
  • 1
  • 2
  • 3
  • 4
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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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