Crusty cheddar pies

Crusty cheddar pies

  • Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal498
fat25g
saturates15g
carbs45g
sugars9g
fibre7g
protein23g
low insalt1.2g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.19 ratings
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