Real Yorkshire Wensleydale, Tomato and Potato Pie
Ingredients
- 4 jacket potatoes
- 56g butter
- Salt and pepper
- Nutmeg
- 170g Real Yorkshire Wensleydale Cheese
- 6 Tomatoes
- Splash Olive Oil
- 1 Garlic Clove, Crushed
- 1 tsp oregano
Method
- Bake jacket potatoes in the oven at 210°C for one hour or until cooked
- At the same time, cut the tomatoes into quarters and mix with salt and pepper, oil, garlic and oregano
- Put into the oven at 150°C and roast
- Take potatoes out and cut in half
- Pass the flesh through a ricer into a bowl
- Beat in the butter, season with nutmeg and salt and pepper
- Add 113g of grated Real Yorkshrie Wensleydale Cheese
- But a base of potato in a greased 2 1/2“ stainless steel ring
- Put tomato mix on top
- Top with more potato mix and form a point in the middle
- Sprinkle with Real Yorkshire Wensleydale cheese and bake in the oven 210°C for 15 minutes.
Description
Serves 4
