TUS­CAN-TWIST CHEESY POTATO PIE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 8-10

Olive oil 500g (1lb 2oz) pota­toes, such as Maris Piper, peeled and cut into rough chunks A knob of un­salted but­ter 4 leeks, finely sliced 2 gar­lic cloves, finely sliced ½ a small bunch of fresh thyme, leaves picked 2 x 280g jars of ar­ti­choke hearts in wa­ter, drained Zest of 1 lemon (to taste) 75g (2¾oz) ma­ture Ched­dar cheese, grated 50g (1¾oz) Parme­san cheese, finely grated 4 large free-range eggs, beaten A few sprigs of fresh flatleaf pars­ley, leaves picked and roughly chopped 270g (9½oz) filo pas­try ½tbsp golden lin­seeds ½tbsp se­same seeds Pre­heat the oven to 180°C/gas 4 and grease a 5cm (2in) deep, 23cm (9in) round bak­ing tin or oven­proof non-stick fry­ing pan with oil. Boil the pota­toes in salted wa­ter for 15 min­utes, or un­til ten­der.

Drain and let steam dry, then roughly mash. Set aside. Melt the but­ter with a driz­zle of olive oil in a large pan over a medium heat. Add the leeks, gar­lic and thyme and gen­tly fry for 20 min­utes, or un­til the leeks soften. Quar­ter the ar­ti­choke hearts, then stir them in and cook for 10 min­utes, or un­til they start to turn golden. Gen­tly stir in the potato, then add half the lemon zest and all of the Ched­dar and Parme­san. Sea­son to taste, adding more zest if you like. Fi­nally, fold in the beaten eggs and pars­ley.

Take a sheet of filo pas­try, brush it with olive oil, then place in the greased tin, eas­ing it into the cor­ners and let­ting any ex­cess hang over the sides. Re­peat with the re­main­ing sheets, build­ing up the sides and the base, un­til the whole tin is cov­ered. Spoon the cheesy mix into the case, then fold over the over­hang­ing filo to cover it. Brush the top with oil and sprin­kle on the seeds. Cook for 30 min­utes, or un­til crisp and golden. Serve hot or warm — great with a green salad.

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