Cheese & potato pie
Cheese & Potato Pie
This was a winter staple when I was growing up, served with
thick slices of cooked ham and a big spoonful of baked beans.
It's a great midweek family supper - perfect when only comfort
food will do.
Ingredients
- 1 kg maris piper potatoes, peeled and chopped into similar sized chunks
- 100g leek, finely shredded
- 20g fresh breadcrumbs
- 100g unsalted butter, plus extra for greasing
- 300g extra mature cheddar, coarsely grated
- 50g red leicester cheese, coarsely grated
- 100ml full fat milk, warmed
- 1/4 tsp cayenne pepper
- 2 tsp english mustard powder
- 1 egg yolk, beaten
- Sea salt and freshly ground pepper
Instructions
1. Preheat the oven to 180C. 2. Boil the potatoes in salted water until soft (about 15
minutes). Meanwhile, cook the leeks in 30g of the butter until soft. 3. Grease a casserole dish and sprinkle with breadcrumbs
to create a crunchy base. 4. When the potatoes are ready mash well then mix in
the warmed milk, mustard, cayenne pepper, remaining
butter and beaten eggs. Season well. 5. Add the softened leeks and all but 75g of the grated
cheddar. 6. Fill the prepared dish with the potato mixture. 7. Sprinkle over the remaining cheese, including the red
leicester. 8. Bake for 20-25minutes until bubbling and golden. Leave to rest for 5 minutes then serve.
Details
Prep time: Cook time: Total time: Yield: Serves 4