Cheesy Potato Pot Pie Recipes

CHEESE AND POTATO PIE

Cheese and potato pie image

A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions) provides 567 kcal, 23g protein, 51g carbohydrates (of which 6g sugars), 29g fat (of which 17g saturates), 5g fibre and 1.3g salt.

Provided by Sarah Cook

Yield Serves 4

Number Of Ingredients 9

Ingredients

1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks
25g/1oz butter, diced, plus extra for greasing
250ml/9fl oz milk
1 tsp English mustard powder or English mustard
225g/8oz mature cheddar, grated
5-6 spring onions, finely sliced
1 large free-range egg, beaten
salt and freshly ground black pepper
salad, pickle and mustard, or steamed green vegetables

Steps:

Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12-15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
Bake for 35-40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.

Nutrition Facts : Calories 567kcal, Carbohydrate 51g, Fat 29g, Fiber 5g, Protein 23g, SaturatedFat 17g, Sugar 6g

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