Cooked - Alice Zaslavsky Winter Pie With Brussels Sprouts, Leeks And Cheesy Potato

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Alice Zaslavsky Winter Pie With Brussels Sprouts, Leeks And Cheesy Potato

1.0

1kg starchy potatoes, peeled and chopped

60g butter

60ml milk

2 tbsp dijon mustard

1 tsp salt flakes

½ tsp freshly cracked pepper

2-3 leeks, cut into 2cm rounds

180ml vegetable stock or water

500g brussels sprouts

12 sprigs tarragon

75g butter

3 garlic cloves, minced

1½ tsp salt flakes

½ tsp freshly cracked pepper

1 tbsp cornflour

2 cups frozen peas

¼ of a whole nutmeg

365g quark or cottage cheese

100g grated cheddar

To make the mashed potatoes, boil the potatoes until soft, then mash with butter, milk, mustard, salt, and pepper.
Cook leeks in vegetable stock until soft.
Preheat oven to 210C/190C fan.
Slice brussels sprouts, pick tarragon leaves.
Add butter, tarragon, brussels sprouts, garlic, salt, and pepper to the pan with leeks.
Whisk stock with cornflour, then add to the pan along with peas, nutmeg, and quark.
Transfer the filling to a pie dish, top with mashed potatoes and grated cheddar.
Bake in the oven for 15 minutes.
Sprinkle chopped tarragon over the top before serving.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥧Pie

CuisineEuropean

Occasions🎉HolidayWinter Meals

Season❄️Winter

DifficultyMedium ⏰ 1h

Created 105 weeks ago

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