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Cauliflower & Potato Pie With Mustard & Herb Crumble

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“Serve with baked tomatoes and crisp rashers of grilled bacon. From New Zealand Taste magazine.”

Ingredients Nutrition


  1. Peel potatoes, cut into chunks and cook in gently boiling, salted water until tender. Drain and mash with butter, adding hot milk to make a light, fluffy purée. Season with the salt and a good grating of fresh nutmeg, and beat in half the cheese. Cool for 5 minutes then beat in the egg yolk. Spoon into a well-buttered ovenproof dish.
  2. While potatoes are cooking, cook cauliflower and make crumb topping. Plunge cauliflower into a saucepan of boiling salted water to which you have added the bay leaves. Cook without a lid for several minutes, or just until the thickest part of the stem is fork-tender; do not overcook. Drain, rinse with cold water and leave again to drain. Dry off on absorbent kitchen paper.
  3. Remove crusts from the bread and cut bread into cubes. Make into crumbs using a food processor or blender. Put crumbs in a bowl and stir through thyme and black pepper. Heat butter until just melted and mix into the crumbs with a fork, adding the mustard; the crumbs should be loose and not gluggy. Mix through the rest of the cheese.
  4. Pile cauliflower on top of potato in the dish, then put on the crumbs. Bake in an oven preheated to 200°C for 30 minutes, or until golden on top.

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