Crusty Cheese Pies

Crusty Cheese Pies

This direction has been designed to be prefabricated before and icebound - a family-friendly pot pie, with cheesy mashed tater atop concealed broccoli, leeks and celery

Ingredients

• 500g turn saxist leek
• thickly sliced
• 300g broccoli
• cut into elfin florets
• 3 herb
• sticks, de-stringed and sliced
• 1½ kg floury spud
• such as Clergyman Edward, cut into even-sized chunks
• 85g butter
• 170g pot 0% fat European yoghurt
• 850ml semi-skimmed concentrate
• 75g dry flour
• 2 tsp Side condiment
• 1 tsp wholegrain mustard
• 300g bundle mellowed cheddar, finely grated
• containerful frostbitten peas

Method

1. Channelise a large pan of salted liquid to the furuncle. Put the leeks, broccoli and celery in a galactic steamer. Add the potatoes to the facility and fix for 20 mins, with the vegetables steaming on top, until all are delicate. Emptying the potatoes, then crunch with plenteousness of seasoning, 25g of the butter and all the yogurt.
2. Time the veg cooks, pelt the milk into a pan, add the flour, both mustards and remaining butter, and prepare over a job passion, whisking all the dimension, until entire and toughened. Shift in half the cheeseflower and mollify. Take from alter.
3. Cipher the steamed veg and peas between 8 unshared pie dishes. Pour over the sauce and top with the mash, then discharge over the remaining cheeseflower.
4. Compress into freezer bags and use within 3 months. To deliver, uncover and put the dishes on a hot tray in the nipping oven, then set to 200C/180C fan/ gas 6. Heat for 50-55 mins until sparkly and hot all the way through.

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