Cauliflower & Potato Pie With Mustard & Herb Crumble

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 600 g potatoes, such as agria (or floury potatoes good for mashing)
• 1 tablespoon butter
• 70 ml milk, heated
• 1/2 teaspoon salt
• freshly grated nutmeg
• 1 cup grated tasty cheddar cheese
• 1 egg yolk
• 1/2 large very fresh cauliflower, trimmed and cut into florets
• 2 fresh bay leaves
• 4 slices toast-thick slices bread, 1-2 days old
• 1/2 tablespoon thyme leaves
• 1/4 teaspoon fresh ground black pepper
• 30 g unsalted butter
• 1/2 tablespoon creamy dijonnaise mustard

Recipe

• 1 peel potatoes, cut into chunks and cook in gently boiling, salted water until tender. drain and mash with butter, adding hot milk to make a light, fluffy purée. season with the salt and a good grating of fresh nutmeg, and beat in half the cheese. cool for 5 minutes then beat in the egg yolk. spoon into a well-buttered ovenproof dish.
• 2 while potatoes are cooking, cook cauliflower and make crumb topping. plunge cauliflower into a saucepan of boiling salted water to which you have added the bay leaves. cook without a lid for several minutes, or just until the thickest part of the stem is fork-tender; do not overcook. drain, rinse with cold water and leave again to drain. dry off on absorbent kitchen paper.
• 3 remove crusts from the bread and cut bread into cubes. make into crumbs using a food processor or blender. put crumbs in a bowl and stir through thyme and black pepper. heat butter until just melted and mix into the crumbs with a fork, adding the mustard; the crumbs should be loose and not gluggy. mix through the rest of the cheese.
• 4 pile cauliflower on top of potato in the dish, then put on the crumbs. bake in an oven preheated to 200°c for 30 minutes, or until golden on top.