Tag Archives: chard

Cheesy Vegetable & Potato Pie

Cheesy Potato Pie 015aIt’s St Patrick’s Day so we may as well have another naturally green dish which shouldn’t just be kept for this green day.

A potato base topped with layers of green vegetables and cheese – who won’t be ab le 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.

I have used all Hohepa cheeses in this dish which gives it a truly Hawke’s Bay flavour. The Hohepa grating mozzarella is great for cooking, it differs from the soft mozzarella balls, in that it is a firmer cheese which is not hand-stretched. The Hohepa Danbo is a young cheddar with a great flavour – if you don’t live in Hawke’s Bay use cheeses local to your area.

Cheesy Vegetable & Potato Pie

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

1kg all-purpose potatoes, peeled and roughly chopped
salt and freshly ground black pepper
olive oil
1 head (about 500g) broccoli, cut into florets
100g grated Hohepa Danbo cheese
100g grated Hohepa grating mozzarella cheese
50g grated Parmesan
CHARD PESTO
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 – I 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 Danbo cheese then broccoli. Sprinkle with mozzarella and Parmesan cheeses. Bake for 20-25 minutes or until cheese melts and top is golden. Let stand for at least 5 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another potato bake you might like to try:

Potato & Spinach Bake

Potato & Spinach Bake

Happy St Patrick’s Day wherever you are celebrating.

shamrock