CHEESE AND POTATO PIE RECIPE
Cheese and potato pie was one of my favourite meals growing up, back then it would have been served as a main with peas and ketchup. I now prefer to serve it as a side with sausages and baked beans, yes I am still a child at heart!
Provided by Brian Jones
Categories Side Dish Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Bring a pan of well-salted water to the boil.
- Add on the potatoes whole and unpeeled and boil until cooked, this should take around 30-35 minutes.
- Halfway through cooking the potatoes peel the onion and drop it into the pan.
- Drain the potatoes, prick with a fork and peel off the skin.
- Mash the potatoes or pass through a potato ricer.
- Add the butter, almost all of the cheese and the mustard and mix well.
- Beat the egg with the milk.
- Add in the beaten egg and milk, then mix well, you should have quite a "wet" mash.
- Chop the onion into a 1cm dice and mix that through the potatoes.
- Have a taste here and add more salt if required although it should not be!
- Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.
- Slice the tomato into 3-4mm thick slices.
- Add slices of tomatoes to the top.
- Bake in an oven at 200°C or 400°F for 15-20 minutes.
Nutrition Facts : Calories 418 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 59 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1216 milligrams sodium, Sugar 6 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
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
IMPOSSIBLY EASY TRIPLE CHEESE PIE
Say cheese! This pie with its delicious blend of cottage, mozzarella and Cheddar cheeses will delight the cheese lover in you.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
- Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
- Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 90 mg, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg
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