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40 mins
Cheese and Potato Pie Recipe

Cheese and Potato Pie

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again
An Unusual RecipeAn Ideal Recipe for Vegetarians

Recipe by  

An ideal recipe to make use of left-over mashed potatoes. If you have no left-over potato, you can make some 'mash' using my recipe for Creamed Potatoes

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.

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Cheese and Potato Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
1 small bowl
mashed potato
1 oz
1 oz
plain flour (all purpose flour)
7½ fl oz
2 oz
white breadcrumbs
salt and pepper
¼ teaspoon
English mustard
4 oz
Cheddar cheese


How to Cook Cheese and Potato Pie

  1. Take a shallow baking dish about 8" x 5" (20cm x 12.5cm) and grease well with butter. Use the cooked potato to line this dish up to ½" (1cm) thick.
  2. To make the filling, place the butter in a pan and melt gently. Add the flour all at once and stir into the butter. Add the milk little-by-little, stirring all the time. Bring the mixture to the boil then reduce the heat and add the breadcrumbs, salt, pepper, mustard and 3oz (85g) of the cheese. Continue stirring until all the cheese has melted then remove the pan from the heat.
  3. Separate the egg yolks from the whites and place the egg whites into a basin. Beat or whisk them until they are stiff and fold into the sauce in the pan (do not beat again). Pour the sauce into the potato shell then sprinkle the remaining 1oz (25g) of cheese on top. Bake for 30 minutes in a preheated oven at Mk 5 - 375ºF - 190ºC. Serve hot.

If you want to make the melted cheese on top of the pie a little more 'fluffy', mix a few breadcrumbs with it before using.
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Reviews of Cheese and Potato Pie

Rating 4 out of 5 - Many cooks will make this recipe again December 30 2014
I doubled the ingredients and made this for Boxing Day supper as an antidote to all that meat (there was plenty of left over mashed potatoes). I didn't have a proper sized pie dish so used a medium sized sponge tin which worked fine. I'd probably use more mustard if I do it again, but we were sharing this with our 10 and 12 year old grandchildren. As it was, it went down a storm with everyone
(9 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again July 06 2014
Made this for dinner this evening with gammon and sauté cabbage. Absolutely delicious. My husband ate enough for three! Both my children enjoyed it as well, so definitely will make again soon.
(6 reviews)
Rating 3 out of 5 - Many cooks will make this recipe again November 16 2013
It's fine as an everyday recipe, though nothing too special about it. I think I would have just fried up my left over potatoes to have with my bacon and egg.
(5 reviews)

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