Rustic cheddar pies
Prep:
20 mins
Cook:
85 mins
This family friendly recipe has been designed to be made ahead and frozen with cheesy mashed potato, hidden broccoli, leeks and celery.
500g slim leeks, thickly sliced
300g broccoli, cut into small florets
3 celery sticks, de-stringed and sliced
1½ kg floury potatoes, cut into even-sized chunks
85g butter
170g pot 0% fat Greek yogurt
850ml semi-skimmed milk
75g plain flour
2 tsp English mustard
1 tsp wholegrain mustard
300g pack mature cheddar, finely grated
Handful frozen peas
Bring a large pan of salted water to the boil. Add the potatoes then put the leeks, broccoli and celery in a large steamer over the cooking potatoes.
Cook for 20 minutes, with the vegetables steaming on top, until everything is tender.
Drain the potatoes, then mash with plenty of salt and pepper and 25g of the butter and all of the yogurt.
While the vegetables cook, pour the milk into a pan, add the flour, both mustards and the remaining butter.
Cook over a medium heat, whisking all the time, until smooth and thickened.
Stir in half the cheese and season if necessary. Remove from heat.
Divide the steamed vegetables and peas between 8 individual pie dishes.
Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.
Pack into freezer bags and freeze.
To serve, unwrap and put the dishes on a baking tray in the cold oven, then set the oven to 200°C / 400°F / Gas mark 6.
Bake for 50-55 minutes until bubbling and hot all the way through.
Serves
8
Preparation Time
20 minutes
Cooking Time
85 minutes
Main ingredients
Dairy, Cheese, Vegetables
Recipe Type
Dinner, Easy Recipes, Family Dinners, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
Use within 3 months.
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