Cheesy Curry Potato Pie

INSTRUCTIONS

Print

WA Potatoes are your ultimate cold weather comfort food! Together with crunchy pastry and cheesy béchamel, this pie feels so very indulgent. This curry potato pie is sure to impress, just put it on the table and watch it disappear.

1. Start by washing and chopping the potatoes into quarters. Place into a large pot and fill with water. Over a medium heat and allow the potatoes to come to the boil. Once potatoes are fork tender, drain them into a colander and set aside.
2. To make the cheesy béchamel, melt butter in a medium saucepan. Once the butter starts to foam and brown, add the flour and stir until fragrance is nutty and flour becomes a paste.
3. With a whisk, slowly add the milk in stages, this ensures no lumps in the final sauce. Once milk is all added, allow sauce to thicken, stirring for a few minutes.
4. Turn off the heat and add the grated cheeses, mustard and the curry powder. Season with a good pinch of salt and pepper.
5. Add the dry potatoes to a large oven safe pan, pie dish or tray and pour over the cheesy béchamel. Use a spatula to move the sauce around the potatoes.
6. To prepare the filo pastry, use a brush to paint melted butter onto the sheets. Scrunch each sheet and place on top of the potatoes. Rustic is key here, the scrunchy, un-neat pastry creates pockets for lots of crunch.
7. Place into a hot oven set at 190° and cook until crispy and golden, around 20 minutes.