- Cauliflower & Potato Crust Pie.jpg (22.06 KiB) Viewed 495 times
Preparation Time: 15 minutes
Cooking time: 1 hour 15 minutes
Serves: 6
If served as six portions, provides 272 cals, 19g fat (of which 5g saturates), 7g sugar and 1.3g salt per portion.
Ingredients
- 450g (16oz) of raw potato, grated
- ½ medium onion, finely diced
- 1 egg white, beaten
- 1 tsp salt
- 1 tsp olive oil
- 2 tbsp oil
- 1 onion, finely sliced
- 2 cloves of garlic, cruched
- Salt and pepper
- 2 tsp thyme
- 1 medium cauliflower, cut into small pieces
- 1 tbsp sweet paprika
- 100g (3½oz) Cheddar cheese, grated
- 2 eggs plus yolk, beaten
- 2 tbsp milk
- Seasoning
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Add the potato, onion, egg white and salt into a bowl and mix. Place the mixture in a 24cm (9½in) tin and spread out evenly and push the potato up the sides to create a generous crust.
3. Place the tin in the oven and bake for 30 minutes. Remove and brush the crust with 1 tsp of oil before returning to the oven for a further 10 minutes. Remove the tin from the oven then reduce the oven temperature to 190°C/Fan 170°C/Gas Mark 3.
4. In a frying pan, heat 2 tsp olive oil, add the onion, garlic, seasoning and thyme, then cook for 5 minutes until soft. Add the cauliflower and paprika, cover the pan and continue to cook for a further 10 minutes, stirring occasionally. Remove from the heat.
5. Put the pie tin on a baking tray. Sprinkle half the cheese over the base, pour over the cauliflower mixture, then scatter over the remaining cheese. Add the milk to the eggs, mix, season, pour over the cheese then finish with a grind of black pepper.
6. Return to the oven and bake for 35 minutes or until it is set.
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