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Before you jump to Cheese and Potato Pie recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.
For the most part, people have been trained to think that “comfort” foods are terrible for the body and need to be avoided. Often, if your comfort food is a sugary food or another junk food, this is true. At times, comfort foods can be utterly healthy and good for us to consume. Several foods honestly do raise your mood when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try several of these.
Make a trail mix out of seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to elevate your mood. This is because these nuts are loaded with magnesium, which helps to increase serotonin production. Serotonin is the “feel good” chemical substance that tells your brain how you feel all the time. The more of it in your brain, the more pleasant you’ll feel. Nuts, in addition to improving your mood, can be a superb protein source.
So you see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Go with these tips instead!
We hope you got insight from reading it, now let’s go back to cheese and potato pie recipe. To cook cheese and potato pie you need 7 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Cheese and Potato Pie:
- You need 200 g Black Pepper and Sea Salt Croutons
- Take 4 Potatoes
- Use 150 g Mature Cheddar Cheese
- Provide 250 g Red Leicester Cheese
- Prepare 50-70 g butter (creamy mash)
- You need 20-30 g butter (fluffy mash)
- Provide 1 pinch Salt
Steps to make Cheese and Potato Pie:
- Boil the potatoes.
- Crush the croutons into crumbs.
- Prepare the cheese.
- Make the mash to your preference as some people like fluffy others like creamy. I like it creamy.
- Add the crushed croutons to the mash.
- Add the cheese to the mash.
- Serve and enjoy I chose to add beans with my meal..
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