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Cheese and Potato Pie

Ready in 40 mins

Recipe by Graham 

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.

Currently displaying quantities in US Imperial Measurements

To serve 2:

1 small bowl mashed potato
1 oz butter
1 oz plain flour (all purpose flour)
7½ fl oz milk
2 oz white breadcrumbs
  salt and pepper
¼ teaspoon English mustard
2 eggs
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.
GRAHAM'S HOT TIP:
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.