CHEESY POTATO PIE RECIPES

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CHEESE AND POTATO PIE RECIPE - BBC FOOD



Cheese and potato pie recipe - BBC Food 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

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 9

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, CarbohydrateContent 51g, FatContent 29g, FiberContent 5g, ProteinContent 23g, SaturatedFatContent 17g, SugarContent 6g

KERRYANN'S CHEESY POTATO PIE | VEGETABLES RECIPES | JAMIE ...



Kerryann's cheesy potato pie | Vegetables recipes | Jamie ... image

An easy cheesy pie with a seriously good baked bean sauce recipe – perfect for family dinners

Total Time 50 minutes

Yield 6

Number Of Ingredients 15

2 x 400 g tins of baked beans
sea salt
freshly ground black pepper
1.5 kg Maris Piper potatoes or King Edward potatoes, peeled
1 large knob of unsalted butter
100 ml semi-skimmed milk
1 whole nutmeg for grating
150 g Cheddar cheese
1 large onion peeled
2 cloves of garlic peeled
2 red peppers deseeded
1-2 fresh red chillies
olive oil
2 sprigs of fresh thyme leaves picked
3 large ripe tomatoes

Steps:

    1. These pimped-up beans are also really tasty served in the classic way, on hot buttered toast.
    2. Preheat the oven to 220°C/425°F/gas 7. If I’m short of time, I’ll keep this simple and empty the beans straight into a sturdy 20cm x 30cm baking tray, so they make a flat layer across the bottom, but, to take it a step further, pimp them up first. Finely slice the onion, garlic, peppers and chilli (I leave the seeds in, but deseed if you prefer). Heat a splash of oil in a large pan over a medium heat, then add the chopped veg and thyme leaves and fry for around 8 minutes, or until softened. Dice the tomatoes and add to the pan for another 5 minutes or so, or until jammy and reduced. Pour in the beans and simmer for a final 5 minutes, then season to how you like it and pour into the baking tray in a flat layer.
    3. To make the cheesy mash, quarter the potatoes, halving any smaller ones, then put into a pan of boiling salted water. Reduce the heat to medium and cook for 10 to 15 minutes, or until tender. Drain in a colander, then return the empty pan to a low heat, place the colander on top and allow the potatoes to steam dry for a couple of minutes. Tip out any excess liquid from the pan, then tip in the potatoes, add the butter and about 75ml of milk. Mash well until light, fluffy and smooth, adding a splash more milk if needed. Stir in a few gratings of nutmeg, grate in one-third of the cheese and season to how you like it.
    4. Layer the cheesy mash on top of the beans, carefully spreading it out to the edges in an even layer, then grate over the remaining cheese (I prefer mature Cheddar, but mild is fine too). Bake for 15 to 20 minutes, or until the beans are hot through, the cheese is melted and golden, and it's bubbling at the edges. Serve with a crisp green salad and homemade coleslaw. This is my fail-safe go-to dish if I’m in need of a bit of naughty comfort food.

Nutrition Facts : Calories 476 calories, FatContent 14.3 g fat, SaturatedFatContent 7.7 g saturated fat, ProteinContent 19.7 g protein, CarbohydrateContent 71.7 g carbohydrate, SugarContent 16.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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