By Seren Charrington Hollins
Seldom things are as simple or comforting as a cheese and potato pie. Cheap and easy to prepare this meal is great for busy families and quick fix dinners and it is simple food at its best.
I like to serve this with a few roasted parsnips and carrots and a redcurrant gravy, but it is also excellent with some broccoli and rich onion gravy, but for simple quick and easy it is delicious for supper with just a hunk of farmhouse bread and some good butter!
INGREDIENTS
Serves: serves 4-6
- 2 pounds, potatoes , boiled & mashed (I like to use Kind Edwards or Maris Piper)
- 2 ounces butter
- 1 pound grated mature cheddar
- ¼ teaspoon English mustard powder
- 2 eggs (beaten)
- 2 tablespoons double cream
METHOD
Butter a large casserole dish.
Add the butter to the mash and beat well. Add the beaten eggs, beat in really well.
Add HALF of the grated cheese, cream, mustard powder and mix well, the mixture should form a soft dropping consistency. If too dry add a little milk.
Pour into the greased casserole dish and level with a spatula, then sprinkle over the remaining grated cheese.
Bake at 190 degrees centigrade/gas 5 for 15 to 20 minutes or until bubbling and golden brown
