Cheesy Vegetable & Potato Pie
This naturally green dish is perfect to serve on St Patrick’s Day.
A potato base topped with layers of green vegetables and cheese – who won’t be able to resist eating their veg!
Served as a vegetable main course or as a side dish alongside grilled meat or chicken this cheesy vegetable laden pie is sure to be devoured quickly.
If making this for vegetarians omit the anchovies and use a little soy sauce for flavouring in the pesto.
Serves 4 as a main or 6-8 as a side dish
1 kg all-purpose potatoes, peeled and roughly chopped
salt and freshly ground black pepper
1 head (about 500g) broccoli, cut into florets
200g grated Origin Earth Takenga Gold
50g grated Origin Earth Sleeping Giant
1 bunch (about 500g) chard or silverbeet, stems removed and leaves sliced
3 cloves garlic, chopped
4 anchovy fillets (optional)
1 Preheat oven to 220°C. Lightly oil a large baking dish – we used a 30 x 20 cm one.
2 Place potatoes in a saucepan and pour over cold water to cover. Bring to the boil, remove lid and season to taste with salt. Cook for 20-25 minutes or until potatoes are tender.
3 Drain potatoes then mash and place back over a low heat, stirring frequently, for 5 minutes to dry potatoes. Remove pan from the heat, mash in 2 tbsp oil, check seasoning and adjust accordingly. Spread potato over the base of prepared baking dish.
4 To make pesto, steam or microwave chard or silverbeet leaves until wilted. Drain and place in a food processor with garlic and anchovy fillets, if using and process to roughly chop. With
machine running add enough oil to make a rough paste.
5 Steam or microwave broccoli until just tender, drain.
6 To assemble pie, drop spoonfuls of the pesto over the potato then spread out to cover potato base. Scatter with half the Takenga Gold cheese then broccoli. Sprinkle with remining Takenga Gold and Sleeping Giant cheeses. Bake for 20-25 minutes or until cheese melts and top is golden. Let stand for at least 5 minutes before serving.