Finely grate the cheese to evenly cover the potatoes for this vegetarian supper – add a tray of halved tomatoes while the pies are baking for the perfect side.
- 500 g slim young leeks, thickly sliced
- 300 g broccoli, cut into small florets
- 3 celery sticks, de-stringed and sliced
- 1.5 kg floury potatoes, such as King Edward, cut into even-sized chunks
- 85 g butter
- 170 g pot 0% fat Greek yoghurt
- 850 ml semi-skimmed milk
- 75 g plain flour
- 2 tsp English mustard
- 1 tsp wholegrain mustard
- 300 g mature cheddar, finely grated
- handful frozen peas
- Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yoghurt.
- While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.
- Divide the steamed veg 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 use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan. Bake for 50-55 mins until bubbling and hot all the way through.
To cook from fresh instead, bake for 25 minutes.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||14.8 g|
|Total carbohydrates||36.7 g|
|- Sugars||9.7 g|
|Dietary fibre||5.2 g|