Potato-Topped Broccoli & Cheddar Pie
Plunge your spoon beneath a layer of smooth potatoes, and serve up a crowd-pleasing veggie pie filled with leek and roasted broccoli in a creamy cheddar sauce.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Olive oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil a full kettle
Add your broccoli to a baking tray (or two!) and put the tray[s] in the oven for 10-12 min or until starting to soften
Tip: Roasting the broccoli will help to remove excess moisture before adding to your sauce!
Meanwhile, peel your 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 your leek[s] in half lengthways, wash thoroughly to remove any grit then 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 chopped leek with a pinch of salt and cook for 5-6 min or until starting to soften
Whilst the leeks are cooking, grate your cheddar cheese and dissolve your vegetable stock mix in 200ml [260ml] [350ml] boiled water
Once the leeks have softened, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up
Gradually add the vegetable stock, 100ml [130ml] [170ml] milk, your 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 roasted 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 your 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!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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