Broccoli Mornay Pie

In our garden, as with most, is we have an over abundance when things are in season. The problem with that is, everything is ready at once! This is one of my ways of using the broccoli, once made we freeze the pies and the turn out perfectly. If you are reheating a frozen pie, defrost it in the fridge then heat in the oven.


  • 1 large head of broccoli
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 cups full cream milk
  • 1/2 cup cheddar grated
  • 1/2 cup parmesan grated
  • 1 tspn massels beef style stock


Cut broccoli into small flowerets also cut the stem into small pieces. Blanch in boiling water for 1 minute. Remove and refresh under cold running water. Drain well.

In a heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium-low heat. While melting the butter, in another saucepan heat milk to just below a simmer.

Once the butter has melted, stir the flour into the butter to form a roux. Cook the roux for 2 to 3 minutes, stirring constantly. Slowly add the hot  milk a little at a time while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps. When all the milk is incorporated into the roux add the cheese and stir until melted through.

Add the blanched broccoli to the cheese sauce and set aside to cool.

You can make your own pie crust or use store bought. I use shortcrust on the base and puff pastry for the top. Line your pie tin with the shortcrust pastry and fill with the cold broccoli and cheese mixture. Top with puff pastry and glaze with a beaten egg, be sure to make an air hole in the pie top. Bake in a moderate oven until golden.

Serve with gravy and baked potatoes.



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