Cheese and potato pie recipe
 A budget-friendly family classic, this cheese and potato pie (no pastry, lots of cheese) has a real taste of schooldays nostalgia. Each serving (without the optional serving suggestions) provides 567 kcal, 23g protein, 51g carbohydrates (of which 6g sugars), 29g fat (of which 17g saturates), 5g fibre and 1.3g salt. 1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks25g/1oz butter, diced, plus extra for greasing250ml/9fl oz milk1 tsp English mustard powder or English mustard225g/8oz mature cheddar, grated 5–6 spring onions, finely sliced1 large free-range egg, beatensalt and freshly ground black pepper 1kg/2lb 4oz big floury potatoes, peeled and cut into large chunks 25g/1oz butter, diced, plus extra for greasing 250ml/9fl oz milk 1 tsp English mustard powder or English mustard 225g/8oz mature cheddar, grated 5–6 spring onions, finely sliced 1 large free-range egg, beaten salt and freshly ground black pepper salad, pickle and mustard, or steamed green vegetables salad, pickle and mustard, or steamed green vegetables Method Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes. Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12–15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes. Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter. Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter. Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top. Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top. Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables. Recipe tips A touch of mustard is important to add flavour but not heat; if you’re not sure your children will like it, use just ½ a teaspoon. You can make this in individual ramekins and freeze them. (Make sure they're suitable for freezer-to-oven use.) Bake as per the recipe, as the smaller size will cook in the same time as a larger, unfrozen pie.