A mashed potato bake that can be completed in six easy steps is one that will turn out to be the ultimate “comfort” dish, one Mum has said. TikTok user and cookbook author Amy Sheppard has shared her recipe for her cheesy mashed potato bake that she pairs with sausages and peas for a dinner that pleases the whole family. In a video shared on her profile, which received over one million views, she shows us how she creates the simple yet flavour-filled dish.
To make things easier, she uses shop-bought mashed potato, eliminating a step right away. However, you can make your own or even used leftover mashed potatoes for this recipe as well. While it is an indulgent meal that will leave you feeling full to the brim, it is also has plenty of veggies, offering parents a great way to sneak some vegetables into their kids’ dinners. In her recipe, she uses leeks and cabbage along with her mashed potatoes and grated cheese.
Here are the ingredients she uses to make her cheesy mashed potato bake:
2 leeks finely sliced
6 savoy cabbage leaves (tough middle part removed) finely sliced.
2 x 400g ready made mashed potato
1 tsp dijon mustard
1 tsp dried mixed herbs or Thyme
100g grated cheese (plus extra for topping)
200ml chicken stock
Salt and pepper
And the six simple steps she follows are:
- Heat oil on a non-stick pan.
- Add the leek and cabbage and sautee for seven minutes.
- Microwave the packet of mashed potatoes.
- In a mixing bowl, add the mash, leek, cabbage, stock, mustard, dried herbs and 100g grated cheese with salt and pepper.
- Stir and place in an oven proof dish, adding cheese on top.
- Bake at 200C for 25 minutes.
The result is a creamy and cheesy potato bake that looks more than appetising when Sheppard dishes it up on her plate. She says that the recipe shared in her video serves four people, so you can add and take away from it depending on how many people you are cooking for.
“This is SO comforting. It has all the feels of the cheesy mash my mum used to make us with the added joy of the buttery leeks and cabbage, a few herbs and a dollop of mustard,” she said.
“This was so good with sausages, but I definitely think it would work with roast chicken or my stuffing balls!”
