Jamie Oliver's Potato and Broccoli Pie
6 servings
90 minutes
Jamie Oliver's potato and broccoli pie is a harmonious blend of creamy mashed potatoes, fresh broccoli, and aromatic cheddar baked in crispy filo pastry. Its roots trace back to European traditions where vegetable pies hold a special place in home cooking. The delicate filling enriched with butter and nutmeg creates a soft, rich flavor, while the baked crust provides a pleasant contrast. This pie is perfect for a cozy family dinner or an elegant presentation on a festive day. Sesame seeds add a savory touch, and a fresh vegetable salad makes the dish balanced and healthy. The simplicity of preparation and availability of ingredients make this pie a true find for lovers of delicious and healthy food.
1
Preheat the oven to 190 degrees. Grease a round baking pan (about 25 cm) with olive oil using a brush.
- Olive oil: to taste
2
Place a sheet of filo pastry in the dish, brush it with a little olive oil, then place the next sheet of filo slightly overlapping the first sheet and brush it with oil again.
- Olive oil: to taste
3
Continue layering the dough and greasing it with butter until the dish is fully covered. The dough should slightly hang over the edges as shown in the recipe photo. Cover with a clean damp kitchen towel and place in the refrigerator until needed. Meanwhile...
- Olive oil: to taste
4
Cut the broccoli into small pieces. Peel the potatoes and cut the large one into four parts and the small one into two.
- Broccoli cabbage: 350 g
- Potato: 600 g
5
Place the potatoes in a medium-sized pot, cover with cold salted water, and cook over medium heat. Bring to a boil and then cook for 10-15 minutes or until done.
- Potato: 600 g
- Sea salt: to taste
6
When there are about 10 minutes left until the potatoes are fully cooked, add the broccoli and continue to cook until done. Drain in a colander and let sit for a few minutes.
- Broccoli cabbage: 350 g
- Potato: 600 g
7
Put the potatoes and broccoli back in the pot, add butter and mash well until smooth, then grate half of the cheese and mix it well with the puree.
- Butter: 1 piece
- Broccoli cabbage: 350 g
- Potato: 600 g
- Cheddar cheese: 100 g
8
Crack the egg into a bowl, add milk and whisk well, then grate nutmeg and add a pinch of salt and pepper, mix again.
- Chicken egg: 1 piece
- Milk: 200 ml
- Nutmeg: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
9
Pour the egg mixture into the puree and mix well, then place the puree in a baking dish with the dough and smooth it out evenly. Thus, the potato pie with broccoli and cheese is almost ready, just a couple of steps left.
- Cheddar cheese: 100 g
- Broccoli cabbage: 350 g
- Potato: 600 g
- Milk: 200 ml
- Chicken egg: 1 piece
- Nutmeg: 1 piece
10
Grate the remaining cheese and sprinkle sesame seeds, then place on the bottom shelf of a hot oven and bake for 45-60 minutes, or until the potato pie is covered with a golden crust.
- Cheddar cheese: 100 g
- Sesame seeds: 2 tablespoons
11
After cooking, let the pie cool for about 10 minutes, then cut the potato and broccoli pie into pieces and serve with a fresh vegetable salad.