Cheesy mus­tard mash


Serves 4 Prep 10 mins Cook 25 mins 37p a por­tion 275 kcals, 8g fat, 4g sat. fat, 2g sugar

1kg Maris Piper pota­toes, cut into chunks 4 tbsp low-fat crème fraîche 50g very strong ched­dar, grated 2 tbsp whole­grain mus­tard 1 tbsp thyme leaves

1 Boil the pota­toes in salted wa­ter for 20 mins or un­til ten­der, then drain.

2 Heat the grill to high. Mash the pota­toes un­til smooth, then beat in the crème fraîche and half the cheese. Sea­son to taste, then spoon the hot mash into a medium bak­ing dish and smooth the top.

3 Mix to­gether the rest of the cheese, the mus­tard and thyme leaves. Spread over the mash with a spat­ula or the back of a spoon. Grill un­til the cheese is melt­ing and golden, then serve with the beef.

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