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CHEESE AND POTATO PIE

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Serves: serves 4-6

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A good hearty winter dish, best served with bacon or sausages, mushrooms, tomatoes and baked beans. This dish can be made in the morning and left covered in the fridge until the evening, if so allow allow a few extra minutes baking time. For a change the mixture can be baked in 4 individual well buttered dishes. I have frozen this dish before baking, it does seperate but a good whisk and it comes back together well but does not souffle up so much. Serves 4 - 6 people (or it has been known 3 very greedy people at times!)

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Ingredients

  • 2 lb mashed potatoes
  • 2 oz butter (or hard margarine)
  • 1 lb grated mature Cheddar
  • ¼ teaspoon English mustard powder
  • ¼ teaspoon cayenne pepper
  • 2 eggs (beaten with a little milk)
  • milk

Method

  1. Butter a large casserole dish.
  2. Add the butter or margarine to the mash and beat well. Add the beaten eggs, beat in really well.
  3. Add 14oz of the grated cheese, mustard powder, cayenne pepper and mix well, the mixture should form a soft dropping consistency (the mixture will drop off a wooden spoon without shaking).  If too dry add a little milk.
  4. Pour into the greased casserole dish and level with a spatula, then sprinkle over the remaining 2oz grated cheese.
  5. Bake at 190 degrees centigrade/gas 5 for 15 to 20 minutes or until bubbling and golden brown,.

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