A truly delicious veggie main. Perhaps best made by someone else if you would prefer not to see the amount of cream and butter involved. It’s cold outside, and we really didn’t feel like a salad tonight.
Wine Suggestion: A homely, oaked chardonnay is our choice. In our rack both the Rustenberg from Stellenbosch and the Domaine Ventenac in Cabardes are vying for attention. The latter won out tonight, but it could have gone either way. Nice to have choice.
Potato, leek & blue cheese pie – serves 6
FOR THE POTATO TOP:
- 1kg large potatoes, peeled (use a variety good for mashing)
- 175ml full-cream milk
- 100g unsalted butter
FOR THE FILLING:
- 4 leeks, sliced into 3cm rounds
- 1 tbsp thyme leaves
- 100g unsalted butter
- 1 clove of garlic, thinly sliced
- 50g plain flour
- 125ml whole milk
- 180ml double cream
- 150 frozen peas
- 100g blue cheese, crumbled into small chunks
- a small handful of flat leaf parsley, leaves picked and chopped
Start with the topping. Cut the potatoes into even-sized pieces, not too small. Put into a large saucepan and just cover with cold water, season with salt. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 15-20 minutes or until tender. Drain the potatoes, then return to the warm saucepan and leave to steam for 5 minutes.
Meanwhile, gently heat the milk and butter together in a small pan until the butter has melted.
Start mashing the potatoes, then gradually add the hot milk and butter mixture. Keep mashing until well combined and smooth. It will seem like you have too much milk and butter but keep going. Season well with salt and pepper and keep warm.
Next make the filling. Put a large pan over a medium heat. Add the leeks, half the thyme leaves, 25g of the butter and the garlic. Add 100ml of water, season with salt and pepper, then cover with a lid and steam until just tender, about 8 minutes.
Heat the oven to 200C/180C fan/400 F/Gas 6.
Put a colander over a bowl, then drain the leeks in the colander and reserve the cooking liquid.
Rinse the pan and return it to a medium heat. Add the rest of the butter and when melted, stir in the flour and cook for a minute over a low heat. Add the leek and cooking liquid, plus the milk and double cream. Whisk the sauce well until it is thick and creamy, it’s ready when small bubbles are just starting to break on the surface.
Stir in the peas, leeks and half the blue cheese. Add the parsley and lots of salt and pepper. Spoon the mixture into a dish and level it out. Heap the mash on top but don’t worry about being too neat. Dot the remaining cheese over the top, then sprinkle with the rest of the thyme leaves. Season the top with salt and pepper, then bake for 15-20 minutes or until golden and bubbling. Allow to cool for 10 minutes before serving.
(Original recipe from Root Stem Leaf Flower by Gill Meller, Hardie Grant, Quadrille, 2020.)
Jono & Jules do food & wine 