A budget-friendly family classic, this Crustless Cheese And Potato Pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia.
Ingredients:
- 1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks
- 25g/1oz butter, diced, plus extra for greasing
- 250ml/9fl oz milk
- 1 tsp English mustard powder or English mustard
- 225g/8oz mature cheddar, grated
- 5–6 spring onions, finely sliced
- 1 large free-range egg, beaten
- salt and freshly ground black pepper
Instruction:
Step 1: Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
Step 2: Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
Step 3: Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
Step 4: Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
Step 5: Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.
Tips:
Potato Texture: Ensure the potatoes are mashed to a smooth consistency, creating a creamy base for the pie.
Cheese Selection: Experiment with a combination of cheeses, like sharp cheddar and mozzarella, for a well-balanced flavor.
Layering Ingredients: Evenly distribute the cheese throughout the mashed potatoes to infuse every bite with a cheesy goodness.
Seasoning: Don’t forget to season the potato mixture generously with salt, pepper, and any preferred herbs or spices.
Precooking Potatoes: Partially cook or parboil the potatoes before assembling the pie to guarantee they are tender after baking.
Baking Dish Preparation: Grease the baking dish well to prevent sticking and make serving easier.
Egg Binding: Adding beaten eggs to the potato mixture helps bind the ingredients together and gives the pie structure.
Vegetable Additions: Consider incorporating sautéed vegetables like spinach, onions, or bell peppers for added flavor and nutrition.
Baking Time: Keep a close eye on the pie during baking to achieve a golden top without overcooking the interior.
FAQs:
1. Can I make this pie ahead of time?
Yes, you can assemble the crustless pie in advance and refrigerate. Bake it just before serving for the freshest results.
2. What’s the best way to prevent the pie from sticking to the baking dish?
Grease the baking dish thoroughly or use parchment paper to ensure easy removal.
3. Can I freeze Crustless Cheese and Potato Pie?
Yes, it freezes well. Wrap it tightly in plastic wrap or foil before freezing.
4. How do I reheat leftovers?
Reheat individual slices in the oven for the best texture. Microwaving may result in a softer consistency.
5. Can I add meat to the pie, like bacon or ham?
Certainly! Cooked and crumbled bacon, diced ham, or other meats can be added for extra flavor and protein.
6. What herbs work well with this pie?
Fresh herbs like thyme, rosemary, or chives can enhance the flavor. Experiment to find your preferred combination.
7. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a sweeter and slightly different flavor profile.
8. Can I make it without eggs?
While eggs contribute to the structure, you can experiment with egg substitutes like flax eggs or yogurt for binding.
Crustless Cheese And Potato Pie
Ingredients
- 1 kg/2lb 4oz big floury potatoes peeled and cut into large chunks
- 25 g/1oz butter diced, plus extra for greasing
- 250 ml/9fl oz milk
- 1 tsp English mustard powder or English mustard
- 225 g/8oz mature cheddar grated
- 5 –6 spring onions finely sliced
- 1 large free-range egg beaten
- salt and freshly ground black pepper
Instructions
- Step 1: Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
- Step 2: Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
- Step 3: Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
- Step 4: Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
- Step 5: Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.
