Food Hacker Rosie Mansfield's Broccoli & Cheddar Pot Pie recipe

Kinderling News & Features


I love it when a dish looks super impressive, yet may be one of the easiest meals to create. Make this heart-warming cheesy dish on a chilly night to comfort a hungry tummy and a tired mind.

Hate broccoli? Grab a bag of spinach instead and throw it into the sauce to make sure you get your daily greens.

Broccoli & Cheddar Pot Pie

Time: 40 minutes
Served four people.


  • 1 broccoli head, florets torn off
  • 1/4 cup (60 ml) olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup (35g) plain flour
  • 1 tablespoon mustard
  • 1 1/2 cups (375 ml) milk of choice
  • 2 cups (240g) grated cheddar
  • 2 tablespoons chopped parsley
  • 1 generous pinch sea salt
  • 1 generous pinch freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg yolk, lightly beaten
  • 1 tablespoon sesame seeds


  1. Preheat the oven to 200°C.
  2. Steam broccoli florets until just tender.
  3. Heat the olive oil in an ovenproof frying pan over medium heat. Cook the onion and garlic, stirring often, for two to three minutes or until tender.
  4. Stir in the flour and mustard and cook, stirring constantly, for one minute. Gradually add the milk, stirring constantly until the sauce boils and thickens. Reduce heat to medium-low and simmer for three minutes. Stir in the cheese until melted and season with parsley, salt and pepper. 
  5. Add the broccoli and stir to combine.
  6. Place the puff pastry over the pan and trim the pastry around the edges, leaving a 1-cm overhang. Pierce the centre of the pastry lid to let steam escape. 
  7. Brush with egg yolk and sprinkle with sesame seeds.
  8. Bake for 15-20 minutes or until golden and puffed.
  9. Cool slightly.
  10. Eat!

This recipe was republished with permission from Food Hacker by Rosie Mansfield, published by Penguin Random House on 2 July, RRP $29.99.