Lincolnshire Cheese Pie
This Lincolnshire Cheese Pie is a great vegetarian dish for the weekend, and is made with Lincolnshire Poacher Cheese. It’s an adaption from a Jamie Oliver recipe and is worth a try, even for the carnivorous diners.
You Will Need: (Serves 6 Lincolnshire Cheese Pie)
- 1 Pack Ready Rolled Shortcrust Pastry
- Olive Oil
- A little Nutmeg, grated
- 1/2 Lemon
- 500g Courgettes, sliced finely
- 200g Lincolnshire Poacher Cheese
- 100g Rock Salt
Preheat the oven to 180*C.
With a little oil in a hot pan, fry off a quarter of a bunch of thyme leaves, a couple of gratings of nutmeg and the zest of half the lemon and the courgettes. Season with salt and pepper and cook gently for around 40 mins, stirring every so often.
Allow the courgettes (or spinach) to cool before crumbling in the cheese, and then pour into your pie dish and cover with pastry, brushing the top with a beaten egg.
Cook your Lincolnshire Cheese Pie for one hour and serve warm with salad or new potatoes.
Optional: You can use wilted spinach instead of courgettes. Just wilt a large bag of spinach in boiling water for a couple of minutes, before straining and mixing with the lemon zest, nutmeg and cheese. This is much quicker than with the courgette!