Mushroom, Leek & Cheddar Filo Pie with Roast Potatoes & Broccoli

This winter warmer is a great bake that you can be rest assured kids will love. This Cheesy Vegetable Pie has a great mix of veg, textures and all the nutrition to help feedy hungry minds. Provide at least two different coloured vegetables and fruits each day. Buy fruit and vegetables that are in season. Steam vegetables or boil them in a minimal amount of water.

Course Main Course
Keyword Mushroom, Cheesy, Pie, Winter, Autumn
Servings 10 people
Author Unilever

Ingredients

  • 70 ml Vegetable Oil
  • 300 g Onions
  • 250 g Chestnut Mushrooms
  • 70 g Reduced fat Cheddar Cheese
  • 250 g Button Mushrooms
  • 150 g Leeks
  • 250 g Frozen Spinach
  • 150 g KNORR Bechamel Sauce Mix 5L
  • 300 g Filo Pastry
  • 20 g PHASE 250g Block
  • 500 g Broccoli
  • 1 Kg Potatoes
  • 1.15 L Water

Instructions

For the Roast Potatoes

  1. Preheat the oven to 200ºC.

    • Peel and chop the potatoes into pieces.

    • Place in a pan and cover with cold water, bring to the boil and simmer for around 20 minutes

    until tender.

    • Drain the potatoes and set aside.

    • Put the oil on a tray and heat in the oven for a few minutes.

    • Carefully place the potatoes onto the tray with the heated oil and mix through to coat evenly.

    • Cook in the oven for 30-35 minutes until the potatoes are crispy and golden (turning occasionally).

For the Pie Filling

  1. Bring the water to the boil and whisk in the KNORR Béchamel Sauce, cook for 2-3 minutes until

    creamy. Stir in the cheese until melted, cover and set aside.

    • Finely slice the onions, leeks and mushrooms.

    • Heat the oil in a pan and add the sliced onion. Cook for 5-6 minutes until soft and translucent.

    • Add the sliced mushrooms and cook for 5 minutes.

    Add the sliced leeks and frozen spinach continue to cook for another 2 minutes.

    Add the prepared béchamel on top of the vegetables.

    Place in an oven dish and allow to cool.

To Assemble & Cook

  1. • Preheat an oven to 180ºC.

    • Melt the PHASE in a pan or in the microwave.

    • Unroll the filo pastry and brush the sheets all over one side with the melted butter.

    Gently scrunch up the pastry and lay on the top of the pie filling, covering completely.

    • Place in the oven and bake for 20-25 minutes until the topping is golden and the core temperature

    has been reached.

    • Finely chop the parsley and use to garnish the pie.

For the Broccoli

  1. • Bring a pan to the boil and cook the broccoli for 3-4 minutes until tender.

    • Remove from the pan. Set aside and keep warm.

To Serve

  1. Cut the pie into 10 portions.

    • Serve the pie alongside the roasted potatoes and broccoli.

Recipe Notes

You can find all the necessary ingrediants on the JJ's Home page. We can suggest various different veg to choose from both our fresh and frozen range. Click here to get your basket started!

 

Fruity Cake with Yoghurt topping

Helping towards School Food Standards

menu compliance
Provide at least two different coloured vegetables and fruits each day. Buy fruit and vegetables that are in season.
Steam vegetables or boil them in a minimal amount of water.
Ensure fish provided is in line with Marine Stewardship

Council advice on buying responsibly sourced fish.

Course Dessert
Keyword Date, Sultana, yoghurt, knorr
Servings 15
Calories 96 kcal

Ingredients

  • 150 g Dried dates
  • 250 ml Water
  • 50 g Sultanas
  • 50 g Egg
  • 30 g Margerine
  • 150 g Self raising flour
  • 6 g Mixed spice
  • 10 ml Semi skimmed milk
  • 50 g Greek yoghurt
  • 11 g Icing sugar
  • 1 ml Vanilla extract

Instructions

For the cake

  1.  Preheat your oven to 170°C. Line a 2lb, 23cm x 13cm loaf tin.

    1. Place the water into a saucepan and add the dates. Bring to the boil and allow to soften for 2-3

    minutes. Remove the saucepan from the heat and allow to cool before and pureeing until smooth.

    2. Cream the STORK and eggs together then add flour and all spice. Add the cooled date puree, milk and

    sultanas then spoon into the lined loaf tin.

    3. Bake for about 35-40 minutes. Remove from the oven and allow to cool in the tin.

For the yoghurt frosting

  1. 1. In a bowl whisk the Greek yoghurt and icing sugar together until thick and creamy.

    2. Mix in the vanilla extract and set aside.

To assemble

  1. 1. Remove the date and sultana loaf from the tin when cool.

    2. Drizzle the yoghurt frosting over the loaf and set slightly for around 10minutes.

    3. Slice into 15 portions and serve.

Recipe Notes

Buy the ingredients from JJ Foodservice for this recipe

 

Creamy Fish Pie with Broccoli

A Hearty winter warmer.

Helping towards School Food Standards

menu compliance

Provide at least two different coloured vegetables and fruits each day. Buy fruit and vegetables that are in season.

Steam vegetables or boil them in a minimal amount of water.

Ensure fish provided is in line with Marine Stewardship

Council advice on buying responsibly sourced fish.

Course Main Course
Keyword Fish, Pie, Knorr, Phase
Servings 10
Calories 331 kcal

Ingredients

  • 250 g Cod diced
  • 550 g Salmon diced
  • 180 g Frozen Peas
  • 120 g Leeks
  • 150 g Carrots
  • 150 g KNORR Béchamel Sauce Mix 5L
  • 700 ml Water
  • 1.3 kg Potatoes
  • 170 ml Semi skimmed milk
  • 15 g Parsley
  • 100 g White breadcrumbs

Instructions

For the Parsley Mash Topping:

  1. Peel and chop the potatoes and place into a pan and cover with cold water.
    Bring the pan to the boil and simmer until the potatoes are cooked.
    Drain the potatoes and mash using a potato masher or ricer.
    Mix the PHASE into the mash along with the chopped parsley.

    Keep warm.

To Assemble and Cook:

  1. Preheat the oven to 180ºC.

    Spread or pipe the parsley mash on top of the fish pie mix.

    Top with breadcrumbs and place in the oven for around 30 minutes until golden. 

For the Sauce:

  1. Peel and chop the carrots into a small dice.

    Wash and finely chop the leeks in a pan, bring the water to the boil and whisk in the KNORR Béchamel Sauce Mix until a creamy consistency is achieved.

    Add the chopped carrot and simmer gently for 3-4 minutes until softened.

    Add the chopped leeks, peas and fish and simmer gently for 2-3 minutes.

    Transfer into a serving dish.

Recipe Notes

Visit JJ Foodservice for the following ingredients:

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