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Meat free but still highly indulgent! Delicious with a selection of seasonable vegetables |
Instructions
- For the pie border, mash the potatoes with the butter and egg yolk, and some salt and pepper. Line the bottom of a large oven proof dish with about an inch of the mash and then coat the sides of the dish with the mixture too.
- For the filling, in a mixing bowl, blend together the flour, milk, cheese, butter, seasoning, mustard and egg yolks.
- In a separate bowl, mix the egg whites from the 2 eggs until stiff; then fold them into the filling mixture. Then pour the mixture into the lined oven-proof dish and bake for 30 minutes at gas mark 7 or 220C.
Recipe Notes
Recipe by Victoria Robertson
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