Crusty cheddar pies

Crusty cheddar pies

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(18 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins


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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  • 500g slim young leek, thickly sliced



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

  • 300g broccoli, cut into small florets



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

  • 3 celery sticks, de-stringed and sliced



    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



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

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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


  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, questions and tips

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Barbie Bowles
15th Jan, 2020
This is lovely. I cooked it exactly as recipe and turned out so well. It did need a tad more mustard in the sauce though. The mash with the yoghurt sounds weird but it was amazing. We served it with beans (husbands choice) and loads left for the freezer.
sweetchillibangerzz's picture
1st Mar, 2019
very crusty indeed
25th Oct, 2017
I made this as a big one-pot dish. The ratios to make the cheese sauce are good. It was delicious. I added courgettes to the veg mix and omitted the celery. I also added some dots of blue cheese before laying on the potato, and then used a sprinkling of parmesan on the top along with cheddar. Served with side salad and garlic bread - went down a storm as Autumnal comfort food.
28th Sep, 2017
Delicious! Added bacon to it as others have which I think really made a difference. Managed to make a completely lacto and gluten free version (using lactose free cheese etc and gluten free flour) and was still very tasty. We've really enjoyed being able to grab one straight out of freezer and simply popping in the oven for dinner. Highly recommend.
24th Mar, 2017
Loved the flavour (I did add bacon), and the timings from frozen were perfect. However, it was all too sloppy and I'm pretty sure that's because of all that yoghurt added to the potato. I will make it again, but next time will do the potato as I do for cottage pie - no milk, just a bit of butter and plenty of seasoning. That way it stays firm, and that is what this pie lacked.
15th Nov, 2015
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!
10th Aug, 2014
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.
31st Mar, 2013
A great mid week supper, especially for a family of veggies. Very versatile and freezes well.
Frantic Flapjack
5th Mar, 2013
This was a lovely tasty pie. Would highly recommend. I used 3tsp of wholegrain mustard instead of the English mustard.
20th Feb, 2013
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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