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+ +

Potato-Topped Broccoli, Cauliflower & Cheddar Pie

- +

+ Potato-Topped Broccoli, Cauliflower & Cheddar Pie +

+ - + -

Gousto

- +

★★★★★

+ +

Gousto

- - - Total Time: 45 min - Servings: 4 servings - - - Source: - - gousto.co.uk - - + + + Total Time: 45 min + + Servings: 4 servings + + + + Source: + + + gousto.co.uk +

- -

Ingredients

-                4 white potatoes
350ml vegetable stock
1 cup frozen peas
100g soft cheese
160g cheddar cheese
1 broccoli
1 cauliflower
2 leeks

-            

Ingredients

+            
+              4 white potatoes
+            

+            
+              350ml vegetable stock
+            

+            
+              1 cup frozen peas
+            

+            
+              100g soft cheese
+            

+            
+              160g cheddar cheese
+            

+            
+              1 broccoli
+            

+            
+              1 cauliflower
+            

+            
+              2 leeks
+            

+            
+              150ml milk
+            

+          

- + +

- -

- - - - -

Directions

-            Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil a full kettle
Cut the broccoli into small florets, then add to a baking tray and put the tray in the oven for 15-18 min or until starting to soften
Meanwhile, peel the potatoes and chop them into large, bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return them to the pot to steam dry and reboil half a kettle
Whilst the potatoes are cooking, chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves
Top, tail and slice finely
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat
Once hot, add the sliced leeks with a pinch of salt and cook for 5-6 min or until starting to soften
Whilst the leeks are cooking, grate the cheddar cheese
Dissolve the vegetable stock mix in 200ml [350ml] boiled water
Once the leeks have softened, add 1 tbsp [2 tbsp] flour and give everything a good mix up
Gradually add the vegetable stock, 100ml [150ml] milk, the soft cheese and grated cheese and cook for 4-5 min or until thickened to a double cream-like consistency – this is your cheesy leek mixture
Whist your sauce is thickening, add a knob of butter and a splash of milk to the drained potatoes
Season with a pinch of salt and mash until smooth
Stir the softened broccoli through the cheesy leek mixture
Add the cheesy broccoli & leek mixture to an oven-proof dish and top with the mashed potato
Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your potato-topped broccoli & cheddar pie
Once the pie has been in the oven for 10-15 min, add the blanched peas to a pot, cover them with boiling water (just enough to cover them) with a pinch of salt
Bring to the boil over a high heat and cook for 2-3 min or until they're tender
Once tender, drain the cooked peas
Serve the potato-topped broccoli & cheddar pie with the peas to the side
Enjoy!

-        

+ + + - - -

Notes

Tip: Roasting the broccoli will help to remove excess moisture before adding to your sauce!

Directions

+            Preheat the oven to 200°C/ 180°C (fan)/ gas 6

+            Boil a full kettle

+            
+              Cut the broccoli into small florets, then add to a baking tray and
+              put the tray in the oven for 15-18 min or until starting to soften
+            

+            
+              Meanwhile, peel the potatoes and chop them into large, bite-sized
+              pieces
+            

+            
+              Add the chopped potatoes to a pot with plenty of boiled water and
+              a generous pinch of salt and bring to the boil over a high heat
+            

+            
+              Once boiling, reduce the heat to medium and cook for 12-15 min or
+              until fork-tender
+            

+            
+              Once done, drain and return them to the pot to steam dry and
+              reboil half a kettle
+            

+            
+              Whilst the potatoes are cooking, chop the leek[s] in half
+              lengthways, then wash to remove any grit from between the leaves
+            

+            Top, tail and slice finely

+            
+              Heat a large, wide-based pan (preferably non-stick) with a
+              generous drizzle of olive oil over a medium heat
+            

+            
+              Once hot, add the sliced leeks with a pinch of salt and cook for
+              5-6 min or until starting to soften
+            

+            
+              Whilst the leeks are cooking, grate the cheddar cheese
+            

+            
+              Dissolve the vegetable stock mix in 200ml [350ml] boiled water
+            

+            
+              Once the leeks have softened, add 1 tbsp [2 tbsp] flour and give
+              everything a good mix up
+            

+            
+              Gradually add the vegetable stock, 100ml [150ml] milk, the soft
+              cheese and grated cheese and cook for 4-5 min or until thickened
+              to a double cream-like consistency – this is your cheesy leek
+              mixture
+            

+            
+              Whist your sauce is thickening, add a knob of butter and a splash
+              of milk to the drained potatoes
+            

+            
+              Season with a pinch of salt and mash until smooth
+            

+            
+              Stir the softened broccoli through the cheesy leek mixture
+            

+            
+              Add the cheesy broccoli & leek mixture to an oven-proof dish
+              and top with the mashed potato
+            

+            
+              Put the dish in the oven for 15-20 min or until golden brown and
+              bubbling – this is your potato-topped broccoli & cheddar pie
+            

+            
+              Once the pie has been in the oven for 10-15 min, add the blanched
+              peas to a pot, cover them with boiling water (just enough to cover
+              them) with a pinch of salt
+            

+            
+              Bring to the boil over a high heat and cook for 2-3 min or until
+              they're tender
+            

+            Once tender, drain the cooked peas

+            
+              Serve the potato-topped broccoli & cheddar pie with the peas
+              to the side
+            

+            Enjoy!

+          

- - - -

Nutrition

Typical values per 100g per serving
Energy 348 kJ 2202 kJ 82 kcal 523 kcal
Fat 3.6 g 22.5 g
of which saturates 2.2 g 14.1 g
Carbohydrate 9.2 g 58.0 g
of which sugars 2.3 g 14.4 g
Fibre 2.8 g 17.5 g
Protein 4.2 g 26.7 g
Salt 0.25 g 1.58 g

+ - -

- -

Notes

+ Tip: Roasting the broccoli will help to remove excess moisture + before adding to your sauce! +

+ + +

Nutrition

+ Typical values per 100g per serving
Energy 348 kJ 2202 kJ 82 + kcal 523 kcal
Fat 3.6 g 22.5 g
of which saturates 2.2 g + 14.1 g
Carbohydrate 9.2 g 58.0 g
of which sugars 2.3 g + 14.4 g
Fibre 2.8 g 17.5 g
Protein 4.2 g 26.7 g
Salt + 0.25 g 1.58 g +

- +