Picture the scene, if you will, husband and I were sitting at a computer, finishing up our to-do list for travelling. I smiled at husba...
Picture the scene, if you will, husband and I were sitting at a computer, finishing up our to-do list for travelling. I smiled at husband, and he smiled at me and then he said those magical words that every woman loves to hear.
"We're not fit enough to do half of this stuff"
Ahh, the romance.
He's bloody right though. Like most newly weds, we've gone from waking up at 6 to exercise to being lazy bastards really. We spent this year getting a bit fatter, indulging in our hobbies and trying new things. We've not been unhealthy by any stretch of the imagination, but let's just say husbands weight rack is currently holding rubbish and my rebounder was last used when I babysat.
So we made a pact, there and then. We were going to get fit again. No more TV with a side of ice cream. Much more veggies. Lots and lots of long walks.
So if you follow my instagram, you've probably been treated to lots of smug-ass photos of some of the food we were eating before I got sick.
This pie was one I made and I was so pleased with it, that I had to share. It's filling, it's healthy and it's so easy to make that I could do it whilst recovering from my stomach flu.
It's got a really rich flavour, and you don't need much to fill the gap. I served mine with some roasted broccoli, asparagus & green beans cooked in chorizo. Lush. Also I got to use my new pie dish again, and this time, as you can see, I made an actual pie.
Prep is around 15 minutes, and cooking time is an hour altogether, so it's not a quick recipe, but it's perfect for hitting that "I want healthy food but the thought of another salad makes me want to stuff vegetables into my eye" moments.
We all have those moments right? Right?
Whilst I used this as a main, it's also pretty banging as a side dish to some roasted meats. The pie itself is vegetarian, but feel free to accompany it with whatever you like. This pie serves 4 hearty portions.
YOU WILL NEED
3 large rooster potatoes, washed with the skin still on
2 large carrots
1 can of chickpeas
1 stock cube
few sticks of rosemary
1 tablespoon chopped parsley (fresh)
3 cloves of garlic
Splash of olive oil
1/2 tablespoon maple syrup
1 teaspoon smoked paprika
pinch of sea salt
15g extra mature smoked cheddar (has to be smoked & extra mature for the intense flavour, trust me!)
FIRST OF ALL
Preheat your oven to 200°C/ gas mark 6.
Chop up your potatoes into small chunks, do the same with your carrots and place them into a large saucepan with your chickpeas and stock cube. Fill it up with boiling water and set to boil on a high heat until the carrots and potatoes are soft. This can take up to 20 minutes depending on how small you cut the chunks. Whilst this is cooking, grate your cheese.
DO THE MASH
Once you've cooked your potato, carrot and chickpea mix, drain the saucepan and using your preferred methods, mash it all up. I use a masher but any method with do. Get it as fine and mushy as you can. It won't be smooth, there will be chunks left, but don't worry. Once it's all mashed, quickly add in the cheese and mix it all in. Add the smoked paprika and sea salt and give it another vigorous stir.
I SHALLOT FORGET
Chop up your shallots and crush your garlic with a garlic press (if you don't have a garlic press, finely chop). Add to a small frying pan and lightly cook in the olive oil & Maple syrup for 5 minutes. Keep stirring so the garlic doesn't burn. Once done add it to you pie mixture (olive oil, syrup and all) and stir it in, add your chopped parsley and prepared rosemary. Give it a good stir before popping into your pie tin.
Pop into your preheated oven for about 35-40 minutes. Leave it to cool for 5 minutes before serving.
and there you have it!
The smoked cheese really is the key to making this recipe awesome. It's so strong you don't need much, but the smokiness in mature cheddar really adds depth to it. It's not very expensive depending on where you purchase it, but I promise the extra purchase it completly worth it!
If you want to be a bit more indulgent (and make the pie a lot more cheesey) add an extra 30g of normal cheddar and 10g of butter. It tastes amazing either way.
As I said before, this tasted awesome with a medley of roasted green veg and chorizo, but be creative. Let me know if you try it and what you paired it with, because I'm nosy.
Leftovers can be frozen, and re-baked once defrosted. Though it's not as nice as fresh. Just saying.