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Dinner | Vegetarian

Creamy cheese and veg pies

A tasty vegetarian dinner that is good for energy creation and stockpiling along with maintaining the acid/alkaline balance of your body

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Creamy cheese and veg pies recipe
Serves:
8
Preparation:
20 Mins
Cooking:
60 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Gluten, Mustard, Celery
Check Your Own Recipe

What are the health benefits of Creamy cheese and veg pies?

A tasty vegetarian dinner that is good for energy creation and stockpiling along with maintaining the acid/alkaline balance of your body. These individual cheesy veg pies can be made in one large dish and is perfect for feeding a family. 

 

Ingredients

Method

Ingredients

300g broccoli, cut into small florets nutritional information
300g broccoli, cut into small florets
500g leeks, thickly sliced nutritional information
500g leeks, thickly sliced
210g/3 celery sticks, de-stringed and sliced nutritional information
210g/3 celery sticks, de-stringed and sliced
100g frozen peas nutritional information
100g frozen peas
1½ kg floury potatoes, such as king Edward, peeled and cut into even-sized chunks nutritional information
1½ kg floury potatoes, such as king Edward, peeled and cut into even-sized chunks
850ml milk nutritional information
850ml milk
170ml greek yogurt nutritional information
170ml greek yogurt
Salt and pepper to taste nutritional information
Salt and pepper to taste
300g pack mature cheddar, finely grated nutritional information
300g pack mature cheddar, finely grated
6g/1 tsp wholegrain mustard nutritional information
6g/1 tsp wholegrain mustard
12g/2 tsp English mustard nutritional information
12g/2 tsp English mustard
75g plain flour nutritional information
75g plain flour
85g butter nutritional information
85g butter
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat oven to 200C/180C fan/ gas 6
2) Bring a large pan of salted water to the boil. Add the potatoes to the water and cook for 20 mins. 
3) Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and the yogurt.
4) Meanwhile steam the leeks, broccoli and celery in a large steamer.
5) To make cheese sauce, pour the milk into a pan, add the flour, mustards and remaining butter, cook over a medium heat, whisking all the time, until smooth and thickened.
6) Stir in half the cheese and season to taste. Turn off the heat.
7) Divide the steamed veg and peas between 8 individual pie dishes. Alternatively make in one big dish.
8) Pour over the cheese sauce and top with the mash, then sprinkle over the remaining cheese.
9) Bake for 25 - 30 mins until cheese is melted and golden.

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