Kerryann's cheesy potato pie

Serves 6-8

  • 2 x 400 g tins of baked beans

  • sea salt

  • freshly ground black pepper

  • 1.5 kg Maris Piper potatoes, or King Edward potatoes, peeled

  • 1 large knob of unsalted butter

  • 100 ml semi-skimmed milk

  • 1 whole nutmeg, for grating

  • 150 g Cheddar cheese

  • If you want to pimp your beans, you will need

  • 1 large onion, peeled

  • 2 cloves of garlic, peeled

  • 2 red peppers, deseeded

  • 1-2 fresh red chillies

  • olive oil

  • 2 sprigs of fresh thyme, leaves picked

  • 3 large ripe tomatoes

These pimped-up beans are also really tasty served in the classic way, on hot buttered toast.



Preheat the oven to 220°C/425°F/gas 7. If I'm short of time, I'll keep this simple and empty the beans straight into a sturdy 20cm x 30cm baking tray, so they make a flat layer across the bottom, but, to take it a step further, pimp them up first. Finely slice the onion, garlic, peppers and chilli (I leave the seeds in, but deseed if you prefer). Heat a splash of oil in a large pan over a medium heat, then add the chopped veg and thyme leaves and fry for around 8 minutes, or until softened. Dice the tomatoes and add to the pan for another 5 minutes or so, or until jammy and reduced. Pour in the beans and simmer for a final 5 minutes, then season to how you like it and pour into the baking tray in a flat layer.



To make the cheesy mash, quarter the potatoes, halving any smaller ones, then put into a pan of boiling salted water. Reduce the heat to medium and cook for 10 to 15 minutes, or until tender. Drain in a colander, then return the empty pan to a low heat, place the colander on top and allow the potatoes to steam dry for a couple of minutes. Tip out any excess liquid from the pan, then tip in the potatoes, add the butter and about 75ml of milk. Mash well until light, fluffy and smooth, adding a splash more milk if needed. Stir in a few gratings of nutmeg, grate in one-third of the cheese and season to how you like it.



Layer the cheesy mash on top of the beans, carefully spreading it out to the edges in an even layer, then grate over the remaining cheese (I prefer mature Cheddar, but mild is fine too). Bake for 15 to 20 minutes, or until the beans are hot through, the cheese is melted and golden, and it's bubbling at the edges. Serve with a crisp green salad and homemade coleslaw. This is my fail-safe go-to dish if I'm in need of a bit of naughty comfort food.

Nutritional Information

Kerryann's cheesy potato pie

With pimped-up baked beans

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An easy cheesy pie with a seriously good baked bean sauce recipe – perfect for family dinners
Serves 6-8
50m
Super easy
Method

These pimped-up beans are also really tasty served in the classic way, on hot buttered toast.

Preheat the oven to 220°C/425°F/gas 7. If I'm short of time, I'll keep this simple and empty the beans straight into a sturdy 20cm x 30cm baking tray, so they make a flat layer across the bottom, but, to take it a step further, pimp them up first. Finely slice the onion, garlic, peppers and chilli (I leave the seeds in, but deseed if you prefer). Heat a splash of oil in a large pan over a medium heat, then add the chopped veg and thyme leaves and fry for around 8 minutes, or until softened. Dice the tomatoes and add to the pan for another 5 minutes or so, or until jammy and reduced. Pour in the beans and simmer for a final 5 minutes, then season to how you like it and pour into the baking tray in a flat layer.

To make the cheesy mash, quarter the potatoes, halving any smaller ones, then put into a pan of boiling salted water. Reduce the heat to medium and cook for 10 to 15 minutes, or until tender. Drain in a colander, then return the empty pan to a low heat, place the colander on top and allow the potatoes to steam dry for a couple of minutes. Tip out any excess liquid from the pan, then tip in the potatoes, add the butter and about 75ml of milk. Mash well until light, fluffy and smooth, adding a splash more milk if needed. Stir in a few gratings of nutmeg, grate in one-third of the cheese and season to how you like it.

Layer the cheesy mash on top of the beans, carefully spreading it out to the edges in an even layer, then grate over the remaining cheese (I prefer mature Cheddar, but mild is fine too). Bake for 15 to 20 minutes, or until the beans are hot through, the cheese is melted and golden, and it's bubbling at the edges. Serve with a crisp green salad and homemade coleslaw. This is my fail-safe go-to dish if I'm in need of a bit of naughty comfort food.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 476
    24%
  • Carbs 71.7g
    28%
  • Sugar 16.3g 18%
  • Fat 14.3g 20%
  • Saturates 7.7g 39%
  • Protein 19.7g 44%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
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