From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- ...Topped Broccoli, Cauliflower & Cheddar Pie.html | 195 +++++++++++++++++++++ 1 file changed, 195 insertions(+) create mode 100644 Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html (limited to 'Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html') diff --git a/Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html b/Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html new file mode 100644 index 0000000..43593db --- /dev/null +++ b/Recipes/Potato-Topped Broccoli, Cauliflower & Cheddar Pie.html @@ -0,0 +1,195 @@ + + + + + + + + +
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Potato-Topped Broccoli, Cauliflower & Cheddar Pie

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Gousto

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+ + + Total Time: 45 min + Servings: 4 servings + + + Source: + + +

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Ingredients

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4 white potatoes

350ml vegetable stock

1 cup frozen peas

100g soft cheese

160g cheddar cheese

1 broccoli

1 cauliflower

2 leeks

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Directions

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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!

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Notes

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

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Nutrition

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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

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