Have you been searching for the best cheddar cheese and potato pie recipe? Your struggle ends right here! This pie recipe has all the goodness: taste, ingredients, and nutritional value.
This cheddar cheese and potato pie is a budget-friendly and classic meal that you can enjoy with your family and friends. If you think this pie is not healthy because it has cheese and potatoes, you are mistaken. Though cheese has a bad reputation, it isn’t that bad. Both potatoes and cheese are good sources of fats and carbohydrates. There is a little quantity of protein and fiber in them as well. Also, the pie is baked, and baking preserves the good qualities of most of the foods, especially potatoes.
Pie is especially a favorite of children because of its soft texture. And if there is a lot of cheese in it, it becomes even more delicious. You can make it for lunch or dinner, whatever time you like. Also, the ingredients are simple and easily present in every house.
So, get up and start making the delicious pie following the recipe down below!
Benefits of Eating Cheddar Cheese and Potato Pie
Here are the benefits you get from eating this cheddar cheese and potato pie:
Healthy Bones
Cheddar cheese has a considerable amount of calcium in it. It would be best if you had enough calcium intake for healthy bones. Also, cheddar is a dairy product and according to a study, consuming dairy products reduces the risk of osteoporosis and other bone defects.
Muscle Building
Protein serves various purposes in the body, and cheddar has a high protein content. It has 7 grams of protein per ounce. Protein is required for the generation of enzymes, the structuring of cells, the maintenance of fluid equilibrium, and many other functions.
Related Article: 3 Muscle Building Tips That You Probably Didn’t Know
Antioxidative
Interestingly, there are antioxidant peptides in cheddar. These peptides minimize the production of free radicals. These free radicals are one of the causes of coronary artery diseases. Potatoes have Vitamin C in them. It is an important antioxidant. It also prevents early cell damage. If you eat this pie, you are doing good to yourself.
Anti-Inflammatory
According to a research review, full-fat milk products are far better and offer greater nutrition to humans. Such foods are anti-inflammatory.
Source of Energy
There are 0.9 ounces of carbohydrates in a medium-sized potato. Carbohydrates are the most vital source of energy for humans. This energy is essential for performing day-to-day activities. They are significant in maintaining human mental and physical fitness.
Since you know the benefits of this delicious pie, let’s move to the recipe!
Nutritional Value (Per Serving)
This recipe serves 4 people.
|
Total Calories |
447 kcal |
|
Carbohydrates |
34.7 g (138.8 kcal) |
|
Fats |
26.7 g (240 kcal) |
|
Proteins |
15 g (60 kcal) |
|
Fiber |
4.1 g (8.2 kcal) |
|
Sodium |
0.7 g |
Time Required
|
Preparing Time |
Less than ½ hours |
|
Cooking Time |
½ to 1 hr. |
|
Total Time Needed |
1 hr. and 15 min (maximum) |
Ingredients
- 2lbs 4 oz. potatoes (peeled off and then cut into big cubes)
- 10 oz. butter (cut into small cubes and 1-2 tbsp. of melted butter for greasing)
- 9 fl oz. milk
- 1 tsp of mustard powder (preferably English mustard)
- 8 oz. of cheddar cheese (evenly grated)
- 5 to 6 spring onions (finely chopped)
- 1 egg
- Salt (as required)
- Black pepper (as required)
Instruction
- Take a large saucepan. Fill it with water till more than half. Put potatoes in it, so they are covered well by the water. Add 1 tsp of salt. Boil the potatoes till they get soft, or after 12-15 min, turn off the stove. Drain the water and turn on the stove again. You need to steam-dry the potatoes for 2-3 min. Keep the flame low.
- Preheat your oven to 190°C and 170°C fan/gas 5. Using butter, grease a large baking dish.
- Evenly mash cooked potatoes with the help of a masher. Add the butter, milk, and mustard to the mashed potatoes and stir well. Mix in ⅔ of the cheese, 5-6 spring onions, and the beaten egg for a few seconds. Sprinkle some salt and pepper to taste.
- Fill the baking dish halfway with potatoes. You can keep the top a little bumpy or smooth with a spoon and then scruff it using a fork. Sprinkle the leftover cheese on top.
- Put it in the preheated oven carefully for 35-40 min until the top part is crisp and thoroughly browned.
- Serve with steaming green vegetables or some salad with pickles and mustard.
Finally! Gain The Most Muscle Mass And Strength Possible in Just 12 Weeks!
Get Our FREE GUIDE That Includes a 12-Week Muscle-Building Workout Program, Hidden Strategies and Meal Plans Including Shopping List & Recipes.
Your privacyis important to us
Conclusion
You can make cheddar cheese and potato pie with simple ingredients. This amazing recipe offers multiple health benefits as it contains a healthy amount of macronutrients, including carbohydrates, protein and fats. These nutrients are essential for performing day-to-day activities and significant in making you physically and mentally strong.
It is one of the most delicious pies and satisfies your cravings. It is a treat for vegetarians because it has vegetables and cheese. So, whenever you are craving something tasty but healthy, this can be one of your top choices.
Reading List
Article Sources
- Carbone, John W., and Stefan M. Pasiakos. “Dietary Protein and Muscle Mass: Translating Science to Application and Health Benefit.” Nutrients, vol. 11, no. 5, May 2019, p. 1136. mdpi.com, https://doi.org/10.3390/nu11051136.
- Lordan, Ronan, et al. “Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?” Foods (Basel, Switzerland), vol. 7, no. 3, Mar. 2018, p. E29. PubMed, https://doi.org/10.3390/foods7030029.
- Malmir, Hanieh, et al. “Consumption of Milk and Dairy Products and Risk of Osteoporosis and Hip Fracture: A Systematic Review and Meta-Analysis.” Critical Reviews in Food Science and Nutrition, vol. 60, no. 10, 2020, pp. 1722–37. PubMed, https://doi.org/10.1080/10408398.2019.1590800.
- Tian, Jinhu, et al. “Health Benefits of the Potato Affected by Domestic Cooking: A Review.” Food Chemistry, vol. 202, July 2016, pp. 165–75. ScienceDirect, https://doi.org/10.1016/j.foodchem.2016.01.120.
