MELTY CHEESE & POTATO PIE
Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.
- Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.
- Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.
- Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.
- Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.
Nutrition Facts : Calories 555 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
DEEP-DISH CHEESE, ONION & POTATO PIE
Vegetarian comfort food for cold winter evenings - great for lunch the next day, too
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h10m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
- Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
- Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.
Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium
CHEESE AND POTATO PIE
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
Categories Main course
Yield Serves 4
Number Of Ingredients 9
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
CHEDDAR CHEESE AND POTATO PIE
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.
Provided by Karen Burns-Booth
Categories Cottage pie recipes
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 447kcals, Fat 26.7g (15.6g saturated), Protein 15g, Carbohydrate 34.7g (4.3g sugars), Fiber 4.1g
CHEESY POTATO PIE
Simmer ground beef, onion and steak sauce then spoon it into a dish for this Cheesy Potato Pie. Top it with mashed potatoes for a hearty Cheesy Potato Pie. Make this recipe when you need to warm up on chilly nights, or when the family could use some comfort food.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
- Mix potatoes and cheese; spread evenly over meat mixture.
- Bake 12 to 15 min. or until heated through (165°F).
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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CHEESE, POTATO AND ONION PIE RECIPE - BBC FOOD
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Servings 6Category Main Course
- To make the pastry, put the flour into a bowl. Add the butter and vegetable fat and rub them in lightly with your fingertips until the mixture looks like coarse breadcrumbs (this dough is richer and stickier than a standard pastry).
- Add the cheeses to the flour and fat and mix well. Now, using a table knife, work in just enough cold water to bring the pastry together into a dough. You’ll probably need 2-3 tablespoon.
- Preheat the oven to 200C/400F/Gas 6 and have ready a metal baking dish, about 24x20cm/10x8in big and 5cm/2in deep.
- For the filling, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Reduce to a simmer and cook until the potatoes are tender enough to mash, about 12-15 minutes.
- Drain the potatoes well and put them through a ricer into a large bowl (this will give you smooth, lump-free mash but you can use a standard potato masher if you prefer).
- Put the mash into the tin and use the back of a spoon spread it out until smooth and even.
- On a lightly floured surface, roll out the pastry so it will just fit on top of the mash. It should be 8-10mm/1/3in thick. Place it on top of the mash, trim the edges neatly and mark the pastry into six portions by scoring it with a knife.
- Brush the pastry with the beaten egg and bake for 20-25 minutes, or until golden-brown. Let the pie stand for 15 minutes before cutting and serving.
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