Cauliflower & Potato Pie With Mustard & Herb Crumble

"Serve with baked tomatoes and crisp rashers of grilled bacon. From New Zealand Taste magazine."
 
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Ready In:
1hr
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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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RECIPE SUBMITTED BY

I'm an American, living between London and New Zealand. I love to cook and try new recipes and have tried many new things since living in the UK and New Zealand. When I bake, I like to start from scratch and don't use cake mixes, fake foods like Cool Whip or premade frostings. I am really happy cooking and get a huge sense of satisfaction when people enjoy dishes and treats that I make. I would love to open my own business in the food industry some day, but still working on that idea!
 
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