Cheddar cheese and potato pie

Cheddar cheese and potato pie
  • Serves icon Serves 4-6
  • Time icon Hands-on time 10-15 min. Simmering time 15 min, oven time 20-30 min

Karen Burns-Booth shares her mother’s recipe for cheddar cheese and potato pie: comfort food at its best. Bake cheddary mustard mash until golden and serve with greens.

Follow Karen at @lavenderandlovage on Instagram.

Nutrition: per serving

Calories
447kcals
Fat
26.7g (15.6g saturated)
Protein
15g
Carbohydrates
34.7g (4.3g sugars)
Fibre
4.1g
Salt
0.7g
Calories
447kcals
Fat
26.7g (15.6g saturated)
Protein
15g
Carbohydrates
34.7g (4.3g sugars)
Fibre
4.1g
Salt
0.7g

Ingredients

  • 75g unsalted butter, plus extra to grease
  • 1kg floury potatoes, cut into 2-3cm pieces
  • 1 large onion, finely diced
  • 2-3 tsp English mustard powder
  • 2 medium free-range eggs
  • 100-150ml whole milk, warmed
  • 225g extra-mature cheddar cheese, grated
  • Chopped chives to serve

Method

  1. Heat the oven to 180ºC fan/gas 6. Lightly butter a large 2.5 litre baking dish or casserole. Put the potatoes and onion in a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes until the potatoes are very tender.
  2. Drain the cooked potatoes and onion, cover with a clean tea towel and set aside to steam dry for 4-5 minutes. Mash the potato mixture, then season to taste with salt and pepper. Add the 75g butter, mustard and enough warm milk to loosen the mixture to a light, fluffy consistency, then beat in the eggs.
  3. Add three-quarters of the grated cheese to the mash and mix well. Spoon the cheese and potato mixture into the prepared dish, then sprinkle the remaining cheese over the top.
  4. Bake for 20 to 30 minutes or until the pie is steaming hot and the top is golden brown. Serve immediately, garnished with chives if you like, with steamed cabbage or salad leaves.

delicious. tips

  1. Assemble, cover and chill for up to 2 days. Bake from chilled, adding 10 minutes to the cooking time.

Recipe By

Karen Burns-Booth

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