Cheese & Potato Pie

Name: Cheese & Potato Pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 3 - 4
Ingredients: 1 vegetable stock cube; 1 kg potatoes, peeled and chopped into 2.5cm pieces; 1 tbsp. olive oil; 35 g butter; 1/2 leek, finely diced; 1 onion, finely diced; 1 tsp. salt; 1/2 tsp. black pepper; 30 g plain flour; 250 mL milk; 180 g extra mature cheese; 1 tbsp. Dijon mustard; 1/4 tsp. ground nutmeg; 1/2 tomato, sliced (optional)

By Chloe MorganPublished: 25 November 2022

Jump to recipe

Sometimes life calls for a plate of food like this cheese and potato pie, that not only fills your tummy, but fills your soul with happiness and warmth. This old school dinner brings together two all time classic comfort foods to result in a proper English dinner. Think home cooking meets Shoreditch hipster pub vibes and you'll get this delicious, cheap dinner.

It's basically creamy mashed potato with sweet slow cooked onions, leeks and a hit of sharp Cheddar. Piled into a baking dish and topped with more cheese, its then baked until a crispy, golden top forms with dense, creamy mash below. Finished with piping hot baked beans, this recipe is comfort food from the heavens and a dish I insist you try this winter.

Advertisement - Continue Reading Below

Yields:

3 - 4

Prep Time:

5 mins

Cook Time:

45 mins

Total Time:

50 mins

Ingredients

1
vegetable stock cube
1
kg potatoes, peeled and chopped into 2.5cm pieces
1 Tbsp.
olive oil
35 g
butter
1/2
leek, finely diced
1
onion, finely diced
1 tsp.
salt
1/2 tsp.
black pepper
30 g
plain flour
250 ml
milk
180 g
extra mature cheese
1 Tbsp.
Dijon mustard
1/4 tsp.
ground nutmeg
1/2
tomato, sliced (optional)

Directions

1. Step 1Preheat oven to 200°C (180°C Fan.)
2. Step 2Place a large saucepan over medium heat and add the vegetable stock cube and potatoes. Fill three quarters full of water, stir and bring to a boil. Simmer for 10 minutes, or until the potatoes are tender and cooked through. Once cooked, drain and set aside.
3. Step 3Next, in a large pan over medium heat, add the butter and oil and allow the butter to melt. Once foaming, add the leeks, onion, salt and black pepper. Stir and continue to cook for 10 minutes, or until everything is soft and starting to brown a little.
4. Step 4Add the flour, stir and cook the flour out for one minute. Next, add the milk and stir for a further three minutes. You will notice the sauce will start to thicken and bubble and your kitchen should start to smell delicious.
5. Step 5Turn off the heat and add Dijon mustard, nutmeg and 150g cheese. Stir until the cheese has melted and everything is nicely incorporated.
6. Step 6 Mash your reserved potatoes until smooth then add your leeky bechamel sauce, stir until fully combined.
7. Step 7Into a buttered dish, pile in your mash mix, top with remaining cheese and some sliced tomato if you like, and place in the oven for 20 minutes.