Leek and mustard crumble with cheesy mashed potatoes

 

Leek and mustard crumble with cheesy mashed potatoes

Serves  4-6

 

Per serving: 5.5 Points

Calories 287, Fat  10g

 

675g potatoes, cut into cubes

Dash of skimmed milk

115g half fat Cheddar cheese, grated

Salt and black pepper

3 tbsp olive oil

2 onions, sliced

675g leeks, halved and sliced

150ml vegetable stock

2 tsp freshly chopped parsley

2 tsp freshly chopped tarragon

6 sliced wholemeal bread, crusts removed

2 tsp wholegrain mustard

 

Preheat the oven to 200^oC, gas mark 6. Cook the potatoes in boiling salted water until tender. Drain and mash with the milk, cheese, salt and pepper.

 

Meanwhile, heat 1 tbsp oil in a pan and fry the 1½ of the onions until softened. Add the leeks and stock and cook until leeks are softened. Add the herbs.

 

In a food processor, finely chop the remaining ½ onion and fry in the remaining oil. In the processor make breadcrumbs with the bread and add to the onion with the mustard. Fry gently for 2-3 minutes.

Place the mash in the base of an ovenproof dish, top with leeks and sprinkle over the breadcrumb mixture.

 

Bake for 15-20 minutes.